Smoked salmon and spinach lasagne
by
'This comforting pasta bake is easy to prepare and always popular. The recipe is based on a Scandinavian dish that my wife Michaela has been making for years. It’s absolutely delicious and has the added advantage that it can be prepared in advance, ready to bake and serve when required.' – Tom Kitchin
This recipe is taken from Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action (£26, Jon Croft Editions).
Ingredients
- 100g of unsalted butter , plus extra for greasing
- 100g of plain flour
- 950ml of whole milk
- 1 tbsp of Dijon mustard
- 1/2 tsp grated nutmeg
- 1/2 leek , cut into thin strips
- 400g of baby spinach
- 2 garlic cloves , crushed
- 10 fresh lasagne sheets
- 500g of smoked salmon , cut into 2cm squares
- 250g of cheddar , grated
- 50g of Parmesan , grated
- 4 sprigs of dill , chopped
- salt
- freshly ground black pepper
- salad leaves, to serve
Method
1
Melt 75g of the butter in a heavy-based saucepan over a medium heat. Add the flour and cook out for 1–2 minutes, then slowly add the milk, stirring as you go. Cook for 8–10 minutes, stirring continuously without letting the sauce boil too hard, until thickened. Once thickened, add the mustard and nutmeg
- 75g of unsalted butter , plus extra for greasing
- 100g of plain flour
- 950ml of whole milk
- 1 tbsp of Dijon mustard
- 1/2 tsp grated nutmeg
2
Preheat the oven to 180°C/Gas mark 4 and grease a lasagne dish with butter
3
Melt the remaining 25g of butter in a saucepan, add the leek and cook for 2–3 minutes to soften a little. Season with salt and pepper, then add the spinach leaves (a handful at a time is easier) and the garlic and cook for a further 2–3 minutes, until the spinach has wilted. Drain off the excess liquid
- 25g of unsalted butter , plus extra for greasing
- 1/2 leek , cut into thin strips
- salt
- freshly ground black pepper
- 400g of baby spinach
- 2 garlic cloves , crushed
4
Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek and spinach mixture, then some smoked salmon. Sprinkle over some cheddar and Parmesan. Repeat the process, finishing the top layer with sauce, a few pieces of salmon, and grated cheese. Bake for 45 minutes, until golden and the lasagne is tender. To check if the lasagne is cooked, insert a fork – if there’s no resistance, it’s ready
- 10 fresh lasagne sheets
- 500g of smoked salmon , cut into 2cm squares
- 250g of cheddar , grated
- 50g of Parmesan , grated
5
Sprinkle the dill over the top and serve with a fresh green salad
- 4 sprigs of dill , chopped
- salad leaves, to serve
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Smoked salmon and spinach lasagne
