Sunday, June 24, 2012

The Viennese Kitchen: Lachsfleckerln (Baked Noodles with Salmon)

Sooo....tuna noodle casserole, Vienna-style?  You've got me.  I didn't know they made things like this in Austria.  I thought it was all beef and pork and noodles and desserts that make you want to skip dinner.  But I'm open-minded.  I'll give a Viennese salmon noodle casserole a try.  Here's what I think: it's too dry and it needs some green like I need to stop making bad casserole recipes.

Lachsfleckerln (Baked Noodles with Salmon)
From The Viennese Kitchen by Monica Meehan and Maria von Baich

Butter, for greasing
1½ tablespoons fine breadcrumbs
7 ounces extra-broad egg noodles (or Fleckerln if available)
¾ pound poached boned salmon
5 tablespoons unsalted butter, at room temperature
4 large eggs, separated
½ cup sour cream
Salt and freshly ground pepper
Preheat the oven to 350°F. Grease a 9-inch square baking dish with butter and sprinkle with the breadcrumbs, then tip out the excess breadcrumbs.

Break the noodles in half and boil in salted water for 7-10 minutes, until al dente, then drain. In the meantime, coarsely chop the salmon in a food processor and set aside.

In the bowl of an electric mixer, cream the butter until light and fluffy, then add the egg yolks, one at a time, beating thoroughly after each addition. Stir in the sour cream and the salmon. Season with salt and pepper.

In a clean bowl, whisk the egg whites to stiff peaks.  Mix the noodles into the creamed mixture and fold in the egg whites. Transfer to the baking dish and bake for 35-40 minutes. Serve with a green salad.

Note: Square egg noodles (or Fleckerln) can be purchased in kosher delicatessens. Otherwise, standard egg noodles are a fine substitute.

Makes 4 servings

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