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Saftiges Lachs-Gratin

Zutaten für 4 Personen

400 g Spaghetti
300 g TK-Blattspinat
1 Stk. Schalotte
1 TL Butter
100 g Schmand
500 g Lachsfilet
1 EL Zitronensaft
100 g Emmentaler

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Spaghetti in kochendem Salzwasser bissfest garen. Inzwischen den Spinat auftauen lassen. Schalotte pellen, hacken, in heißer Butter glasigdünsten. Spinat zufügen und kurz erhitzen. Schmand einrühren, mit Salz, Pfeffer, Muskat würzen. Backofen auf 225 Grad vorheizen. Lachs trockentupfen, in fingerdicke Streifen schneiden und mit Zitronensaft beträufeln. Den Emmentaler raspeln. Nudeln abgießen, unter den Spinat heben. In eine gefettete Auflaufform füllen. Lachsstreifen daraufsetzen. Mit Emmentaler bestreuen. Alles ca. 10 Minuten backen.

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