by karenskewies

Salmon Lasagne

This is an excellent dish for an easy supper – can be  made in advance and frozen which makes life very easy when having visitors.  My original recipe was to make it with smoked salmon but last week I had fresh salmon in the fridge so made it with that which was equally delicious. If you can get fresh dill (which is sometimes quite difficult) use it, but if not a sprinkling of dried dill works as a final touch.

Béchamel Sauce

50g butter

50g plain flour

600 ml milk

Sea salt and ground pepper

Lasagne

25g butter

1 leek washed and cut into rings

400g washed spinach

2 cloves garlic crushed

400g smoked salmon (or fresh if you wish) – cut into small squares

300g grated cheese

6 lasagne sheets

4 sprigs chopped dill to garnish

  1. Heat the oven to 180 degrees c and butter a 20×20 cm ovenproof casserole dish
  2. To make the sauce, melt the butter in a heavy based saucepan, stir in the flour and cook for approx. 2 minutes.  Slowly stir in the milk and cook very gently on a low heat, continuously stirring until the sauce thickens.  Add S&P and leave to one side
  3. Melt the butter in a heavy based pan (I use a large frying pan) and add the leeks, season and allow to sweat for 2 minutes. Gradually add the spinach to the pan along with the garlic and cook for a further 2 minutes.  When the spinach is wilted and cooked, drain off any excess liquid
  4. Now you are ready to build your lasagne!  Start by spooning a layer of béchamel sauce over the bottom of the buttered dish, followed by two sheets of lasagne
  5. Spoon half of the leek and spinach mix over the lasagne, followed by a third of the salmon, then a third of the remaining béchamel sauce and a sprinkling of cheese over the top
  6. Repeat the above and put the remaining two lasagne sheets on the top.
  7. Spoon the remaining béchamel sauce on top followed by the remaining salmon and cheese
  8. Bake in the over for approximately 45 minutes until golden on top
  9. Finally, sprinkle the chopped fresh dill on top – although not essential it does make a difference to your final dish!

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