INGREDIENTS
50g (2oz) parmesan cheese, grated
pinch of grated nutmeg
375g (12oz) penne or rigatoni
50g (2oz) unsalted butter
200g (7oz) smoked salmon, cut into strips
50 g (2oz) Gruyère cheese, sliced thinly
2-3 tablespoons fine dried breadcrumbs, depending on size of dish
Preparation and cooking time: 45minutes - 1¼ hours

Béchamel Sauce
65g (2½oz) unsalted butter
40g (1½oz) plain flour
600ml (1 pint) full-fat milk

1. Melt the butter in a small heavy saucepan. Stir in the flour and cook gently for 1 minute. Pour in the milk very gradually, while beating constantly with a balloon whisk or a wooden spoon. Bring slowly to the boil while stirring constantly. When the sauce begins to boil, turn the heat down as low as you can and continue simmering for 10 minutes or so, stirring frequently.

Preparation and cooking time (sauce): 15 minutes

1. Preheat the oven to Gas Mark 6/200ºC/400ºF

2. Stir the parmesan and nutmeg into the béchamel sauce and keep it warm over a very low heat. Put a circle of greased greaseproof paper on top of the sauce to prevent a skin from forming.

3. Cook the pasta in plenty of boiling water, until just slightly undercooked. Drain the pasta and return it to the pan.

4. Melt the butter and pour half over the pasta. Toss well.

5. Brush an oven dish generously with butter. Spoon about one-third of the penne into the dish, cover with half the salmon and Gruyère slices. Spread with 2 or 3 tablespoons of béchamel.

6. Repeat these layers once more and then top with the remaining pasta and all the remaining béchamel. Drizzle the top with the remaining melted butter and sprinkle lightly with the breadcrumbs.

7. Bake for 15 minutes if the pasta was hot, or for 25 to 30 minutes if you made it in advance. Allow to rest for 5 minutes out of the oven before bringing it to the table.