Salmon lasagne

    1 hour 5 min

    A unique lasagne that is full of flavour and a nice change from a fish pie. Salmon is paired with leeks and an herby bechamel sauce in this delicious lasagne.

    17 people made this

    Serves: 4 

    • 1 vegetable stock cube
    • 500g fresh salmon fillets
    • 3 tablespoons olive oil
    • 1 small onion, minced
    • 2 to 3 leeks, chopped
    • salt and black pepper to taste
    • 1/2 lemon, juiced
    • 1 tablespoon balsamic vinegar
    • 250g lasagne sheets
    • 2 handfuls grated cheese, your choice
    • lemon slices, to garnish
    • Bechamel sauce
    • 50g butter
    • 50g plain flour
    • 200ml milk
    • salt and black pepper to taste
    • 1 teaspoon lemon zest
    • 1 teaspoon chopped fresh dill

    Prep:35min  ›  Cook:30min  ›  Ready in:1hr5min 

    1. Bring 250ml of water to the boil in a large saucepan. Once boiling, crumble in stock cube; stir and add an additional 750ml of water. Add salmon and simmer for 7 to 10 minutes or until tender. Drain and crumble fish; set aside to cool.
    2. Meanwhile, heat oil in a frying pan and saute onion for 2 to 3 minutes. Add leeks, salt and pepper. Pour in 125ml water and lemon juice. Reduce heat to low, cover and simmer, stirring occasionally, for about 10 minutes (or until liquid has evaporated).
    3. Preheat oven to 190 C / Gas 5 and lightly grease a 23x30cm baking dish.
    4. Make the bechamel sauce: In a medium saucepan, melt butter. Once melted, add flour; mix well. Reduce heat to low and add milk gradually, stirring constantly with a whisk until sauce thickens; season with salt, pepper, lemon zest and dill. Remove from heat once thickened and set aside.
    5. Add cooked salmon to frying pan with leek mixture, add vinegar and toss together gently; taste and season with salt and pepper if needed.
    6. Spread a thin layer of bechamel in the bottom of the prepared baking dish. Add a layer of lasagne sheets, followed by salmon mixture and bechamel sauce. Repeat layers until all ingredients are used. Finish with a layer of lasagne sheets, then sprinkle with grated cheese and garnish with a few slices of lemon.
    7. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and bubbly.

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