Ingredients
- 2 packets of MSC Smoked salmon
- 1 packet of lasagne pasta sheets
- 1 can of chopped tomato
- 2 shallots, finely diced
- 2 cloves of garlic, finely diced
- 2 tbsp capers
- 1 tbsp of each basil, rosemary and oregano, finely chopped
- Pinch of sea salt and cracked black pepper
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 50g salted butter
- 1-2 tbsp plain flour
- 1 tsp Dijon mustard
- ½ ts grated nutmeg
- 1 pint of milk
- 100g cheddar grated
- 75g mozzarella, diced
- 50g parmesan, grated – extra to top the lasagne
- 1 egg yolk
Method
- Preheat your oven to 180˚C. Make a basic tomato sauce by cooking your shallot, garlic, capers and herbs for 4-5 mins until caramelised. Then add in the balsamic vinegar and tomato. Reduce the heat and cook on a simmer for 10-15 mins. Season to taste.
Meanwhile, make a basic bechamel sauce with plenty of grated cheese. Start by melting the butter and stirring in flour to make a roux. Add mustard, nutmeg and milk and cook for 3-4 minutes. Then add in all your cheese and cook until melted. Remove from the heat and whisk in an egg yolk until the sauce is smooth and velvety.
Now build your lasagne with alternate layers of the herby caper and tomato sauce, lasagne sheets and then the cheesy bechamel. Add in a layer of smoked salmon and then repeat until you’ve use all your tomato and cheese sauce. Finish with a little extra parmesan and bake for 30-35 mins. Serve with a chopped salad and garlic bread.
https://www.msc.org/uk/what-you-can-do/sustainable-seafood-recipes/recipe/salmon-lasagna
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