Two Salmon Lasagna
Approx cost: €10
Approx calories (per serving): ~320
Approx preparation and cooking time: 90 mins
I’m not really sure how “traditional”, per se, a salmon lasagna is, but there’s a restaurant near my place which serves one and this is my attempt to recreate it. I found that the final product was good for ~8 servings, if you pad it out with something else – a good salad, some bread, and so forth – which will justify the original expediture of more than €5.
Today’s post is going to be a little faster than usual due to having family visiting me at the moment, but I hope you’re all having a good Monday!
- 500g Fresh Salmon
- 120g Smoked Salmon
- 1 large (or 2 small) Onions
- 2 tbsps Tomato Concentrate or purée
- 2 tsps Olive Oil
- 500ml Milk
- 60g Butter
- 3 tbsps Plain Flour
- ~14 dried Lasagna Sheets
- 100g Cheddar Cheese
- 20g Parmesan Cheese
- Start by adding the Olive Oil to a large pan and heat and pre-heating the oven to around 140 degrees Celsius. Peel and chop the onion finely and add to the Olive oil. Cook gently until translucent. While the onion is cooking, carefully cut away the skin from the salmon and cut into chunks, removing any bones from the fish at the same time. Add to the pan with the onion and mix well, cooking the salmon through and breaking the cooked salmon up. When the salmon is cooked through, add the tomato concentrate to the salmon and mix well.
- In a new pan, melt the butter and then whisk in the flour to form a smooth paste. Add in a tiny bit of the milk and whisk to form a smooth mixture, before adding in a bit more milk and whisking well again. Continue like this, whisking well between each addition, and ensure that the milk has been heated through each time, until all the milk has gone.
- Take the smoked salmon and chop into strips and set aside and grate the cheddar and parmesan cheese. Pour a large bowl of hot water and place the pasta sheets into the water – this will prevent the sheets from curling when you put the hot sauce on top. In a large, deep dish, spread out a little of the white sauce, and then top with pasta sheets. Next, spread out some of the salmon sauce, top with some pieces of smoked salmon, and then drizzle on some white sauce. Continue adding layers, 1 or 2 more, until all the salmon has been used up. Top with the final remnants of the white sauce, before sprinkling on the cheddar and parmesan cheese.
- Place into the oven for about 40 minutes until the cheese has melted and is golden brown on top.
- Serve out immediately and enjoy!