Salmon Casserole Stockholm Style with Swabian Wild Garlic Spaetzle

Cut ham into small cubes. Clean the wild garlic and cut into coarse strips. Peel and core tomatoes and cut into fillets. Defrost egg spaetzle.

Put frozen salmon mixture into a heated frying pan, pour in milk and cook for eight to ten minutes. In between, keep swirling and add green peppercorns.

Heat another frying pan with a little clarified butter and brown the ham. Add wild garlic, tomatoes and sparrows, season with salt, pepper and nutmeg and toss well.

Serve:

Arrange sparrows on a flat plate as a bed, mound salmon stew mixture on top and garnish with basil.

Tip: It’s best to use your favorite ham – then your dish will taste twice as good!

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