Lasagna with smoked salmon and spinach
I love smoked salmon and we often eat it, sometimes most simply on slices of toast coated with butter and sprinkled with capers and onions, and sometimes with pasta. Ugh, how long have I not eaten raw salmon (pregnancy and breastfeeding), but soon I will ... I once found a recipe for these lasagna with an atypical bechamel sauce and they delighted us. In the original recipe, they are made with fresh salmon, and I prepare them more often with smoked. Mmmmm, they are very tasty and not too heavy as lasagna can be. And the preparation is quite simple. Oh, I can’t wait to make them again!
Preparation steps
- Boil half a liter of water and put foundation for fish dishes inside, stir and let it cook for a few minutes and turn off the heat.
- Clean the spinach, wash it for 30 seconds, immerse in hot and salted water (blanch). Blanched spinach, strained, cooled under a stream of cold water and allowed to drain.
- Cut the smoked salmon into strips, about two centimeters wide, drizzle with lemon juice and pepper.
- In a pan, on hot butter, fry the chopped onion until yellow. Then add the crushed garlic, sprinkle with flour and stir. Immediately then season with salt and pepper, pour 1 tbsp of white wine, fish stock, cooking cream, simmer, stirring constantly, until smooth and remove from the heat.
- Tear the mozzarella or cut it into slices. Leave aside a couple of slices of mozzarella.
- Drizzle the bottom of the refractory dish with olive oil, coat with sauce, and alternately arrange the dough, fish, spinach, slices of mozzarella cheese, sauce, drizzle a little wine, dough and so on until you run out of food (finish the last row with sauce and no dough).
- Place in a preheated oven, on a lower level, at 200 ° C, for about 20 minutes. At the end of baking, arrange the remaining slices of mozzarella on top. And when served, grate a little grated fish on top.
Serving
Serve with fine white wine, such as Herzegovinian Kameni or Vrbnička Žlahtina.
