About this recipe:It's always interesting to ring the changes with a familiar dish. This is an attractive and healthy variation on lasagne, with flakes of salmon and chopped asparagus in a light lemon and herb sauce layered with the pasta. It's perfect for when asparagus is in season.
400g skinless salmon fillet
450ml fish stock small bunch of fresh dill
6 black peppercorns grated zest and juice of 1 lemon
750g fresh asparagus, trimmed 25g butter
3 tbsp flour
300ml semi-skimmed milk
3 tbsp half-fat créme fraîche
300g fresh lasagne, about 12 sheets
2 tbsp freshly grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat the oven to 200°C/gas 6. Put the salmon fillet in a shallow pan in which it fits snugly and add the stock, the stems from the dill (reserve the fronds for the sauce), the peppercorns and lemon juice. Bring to the boil, then simmer gently for 8–10 minutes until barely cooked. Remove the fish from the stock and, when cool enough to handle, break up into coarse flakes. Strain the stock and discard the flavourings. Set aside.
Steam the trimmed asparagus for about 3 minutes until barely tender. Cut off and reserve the tips, then chop the stalks into short pieces.
To make the sauce, melt the butter in a medium saucepan and stir in the flour, then gradually stir in the reserved stock and the milk. Bring to the boil, stirring constantly, to make a smooth light sauce. Simmer for 1 minute, then remove from the heat. Add the lemon zest, the chopped dill, skimmed milk, crème fraîche and seasoning to taste. Stir in the salmon and chopped asparagus stalks.
Arrange 3 sheets of lasagne over the bottom of a greased lasagne dish or large shallow ovenproof dish, of about 1.5 litre capacity. Spoon over a third of the salmon mixture. Repeat the layers twice more, then cover with the remaining lasagne sheets. Top with the reserved asparagus tips and press down gently all over, so the sauce comes up to moisten the top layer of lasagne.
Cover the dish with greased foil or a lid, then bake for 30–35 minutes until bubbling. Uncover the dish, sprinkle with the Parmesan cheese and serve immediately.
Use undyed smoked haddock instead of salmon and replace the asparagus with tiny broccoli florets (there is no need to cook them before layering up).