Pumpkin and salmon casserole: A gourmet twist for autumn dinners

Britons too rarely include fish in their diet, so it's worth trying recipes that incorporate them. Autumn casserole with salmon, green pumpkin, spinach, and herbs in a creamy sauce with a delicate hint of curry will captivate your taste buds from the first bite.

This recipe is a true feast for the senses and proof that casseroles can be enthralling. Sweetish pumpkin, tender salmon, and aromatic spices combine to create an exceptionally tasty and distinctive dish. A lot happens in each bite, yet the flavours are impeccably balanced.

The fusion of sweet pepper, garlic, curry and Provençal herbs forms an extraordinarily aromatic mix, perfect for a delightful family dinner. Pumpkin and salmon make a harmonious pair that entices even the choosiest eaters to dig in.

Ingredients:

                          
• 800g green pumpkin, peeled,
• 6 tablespoons olive oil,
• 1 tablespoon sweet paprika,
• 1 teaspoon garlic,
• 1.5 teaspoons curry,
• 1.5 tablespoons Provençal herbs,
• ¾ teaspoon salt,
• ⅓ teaspoon pepper,
• 600g salmon fillet,
• 3 eggs,
• 180ml 30% cream,
• 2 tablespoons grated Parmesan,
• 60g fresh spinach,
• 170g grated yellow cheese.

Preparation:

Step 1. Peel the pumpkin and cut it into cubes. Sauté in a pan with heated olive oil. Season with sweet paprika, dried garlic, curry, Provençal herbs, salt, and pepper.

Step 2. Remove the skin from the salmon and cut the fillet into medium-sized cubes.

Step 3. Crack the eggs into a pitcher, add the cream and grated Parmesan, and mix well.

Step 4. Transfer the sautéed pumpkin to an ovenproof dish measuring about 20x20 cm. Place the washed and dried spinach leaves, along with the pieces of salmon, on top.

Step 5. Pour the eggs and cream mixture over everything and sprinkle with grated cheese. Place in an oven preheated to 190°C for 20 minutes. Serve warm when the cheese is alluringly stretchy. Enjoy your meal!