Or ‘Slasagne’ as James and I call it! My Aunty Gail introduced us to this recipe and it makes a lovely alternative to meat lasagne. The creamed horseradish flavour married with the salmon works so well. I think it would also be nice with a few prawns in too…This is a great make-ahead recipe for a dinner party as provided the salmon isn’t frozen, you can freeze the lasagnes before baking and then just defrost and bake them on the day.
850ml whole milk
85g plain flour
1 bay leaf
2 tbsp creamed horseradish
1 tbsp finely chopped, fresh dill
Juice of 1 lemon
500g skinless, boneless salmon fillets, cut into small cubes
8 sheets of fresh lasagne
6 slices of smoked salmon
85-100g emmental cheese, grated
1. First make your roux sauce by melting the butter in a pan. Add the flour and mix well for about 2 minutes. Pour in the milk gradually, whisking all the time over a medium heat until the sauce is smooth. Add in the bay leaf and season to taste.
2. Preheat your oven to 190°C.
3. Set aside a quarter of the roux sauce. Pour the remainder of the sauce into a bowl and add in the horseradish and dill with a squeeze of the lemon. Stir in the fresh salmon cubes.
4. To assemble, spoon a third of the salmon mixture into the base of a square dish, layer over some smoked salmon slices and then cover with 2 sheets of lasagne. Repeat this process until you have the final 2 lasagne sheets at the top.
5. Add the roux sauce you set aside earlier on the top and sprinkle the grated cheese over.
6. Bake the lasagne for about 30 minutes until golden and bubbling on top. I served mine with a hunk of garlic bread and a salad.