For the beginning cook porridge. The usual porridge of rice, milk, sugar and half the salt (0.5 tsp.). If You are confused by sugar, can in good conscience exclude it. But, as I think it adds rice to the tenderness. The porridge should be quite thick and overcooked. Therefore, the need is short-grain rice. When the quinoa is cooked, leave it for a while alone, to allow them to cool and steep.

Meanwhile turn on the oven and do fish. If the fillets had been frozen, it is desirable to unfreeze, preferably in the refrigerator. That's right. Fillet should be divided into pieces. I have on each portion is about 80 g salmon (2 slices 40 g).

In cream add salt (0.5 tsp.) and nutmeg (0,5 tsp), mix well to dissolve salt. If You do not have nutmeg, you can add pepper, but in smaller amounts. By the way, fish is "friendly" with the white pepper. But it needs quite a bit, on the tip of a knife. I here pepper is not added. Cream you can take any fat. You can even take milk. Most importantly, do not forget that salmon is a fish rather fat, and every fat content of the cream increases the fat content of the meals. I take 10%-wide cream.

Cheese RUB on a small grater. Cheese is better to take soft or semi-solid that, after melting it does not become impenetrable crust. And preferably with a rich taste. For Example, Maasdam.

Slightly cooled and thickened porridge spread in the forms, filling them about half full (I have a shape with a volume of 350 ml). You can do it all in one big shape with a diameter of 20-24 see So, too, will be delicious.

Then lay out the salmon fillets.

And pour in the whipped cream.

Sprinkle cheese and send in the already heated oven for about 30 minutes until light zolotisto cheese. Be guided by your oven! I have gas, I heated it to medium low (4 on a division of 6).

Everything is ready. Now the most important thing is to give a little to cool to avoid burns.