Hirsela Ragne with Salmon

For the millet ragne with salmon, boil the millet in the vegetable stock once. Let it swell in the closed pot at lowest heat for 20 minutes. Cut the leek into rings, fry in a little oil, add the grated carrots and fry. Add tomato paste and some vegetable stock. Mix in corn, season with salt, pepper, nutmeg and chopped garlic and simmer for about 10 minutes. Mix grated cheese, yogurt, egg and egg white, add salt. In a baking dish, alternate layers of millet, salmon cut into thin strips and vegetable mixture. Finish with millet and spread the cheese-egg topping over the top. Bake the millet ragne with salmon at 200 °C for approx. 20 minutes until golden brown.

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