With salmon being so versatile, I’m always on the lookout for new ideas for this fantastic fish. I use it regularly in pasta dishes but one I’ve never used salmon for, is lasagne. Of course there’s no reason not to as it marries so well with all the ingredients and flavours of this Italian favourite.
This recipe was given to me by Jane Dunbar from Kintyre Smokehouse and it’s a favourite with customers at the company’s shop in Campbeltown. It’s reasonably quick to make and can also be made ahead and frozen. Jane suggests reducing the cooking time to 30 minutes if making to freeze.
Salmon and smoked salmon lasagne
- 300 g fresh salmon chopped into bite size pieces
- 200g g smoked salmon trimmings sliced into strips
- 325 g lasagne - use according to instructions on the packet.
- 1 tbsp olive oil
- 3 medium onions finely chopped
- 4-5 garlic cloves - crushed
- 1 leek, chopped.
- 200 g spinach
- Freshly ground black pepper and salt if required
- 1 large tomato
- 75 g butter
- 75 g plain flour
- 500 ml milk
- 100g Grated Cheddar
- 100 g grated Grano Pedano
- small bunch of parsley - chopped
- 1 tbsp chopped fresh dill tarragon will also work
- Freshly ground black pepper and salt if required
- Pre-heat the oven 200c/180 fan Gas 6. Lightly oil an oven proof casserole. Jane uses a 30cm x 20cm x 10cm
- Heat the oil in a pan and saute the onions, garlic and leek until soft. Set aside.
- Saute the spinach until soft, transfer to a colander and set aside to allow any moisture to drain.
- To make the sauce, melt the butter in a saucepan, whisk in the flour and stir for 2 minutes. Gradually add the milk, whisking all the time and continue cooking until the sauce has thickened. Crumble in the stock cube and mix well. Add the cheese, chopped parsley and dill. Add black pepper and salt if required.
- Cover the base with lasagne sheets, spread with half of the leek mixture and then add half of the salmon . Top with one-third of the white sauce. Repeat for a second layer, then add a final layer of lasagne, the sliced tomatoes, pour over the remaining white sauce and finish with the remaining grated cheese.
- Cook for 30-40 minutes or until golden and bubbly.
To Serve
I would serve this with a green salad and crusty bread.
Jane and husband Archie McMillan are familiar faces at farmers markets in the west of Scotland and you can find more information about them and their top class products on the Kintyre Smokehouse website.