Salmon Casserole Stockholm Style with Swabian Wild Garlic Spaetzle

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)



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.


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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