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This recipe brings back memories of a rainy Sunday when fresh salmon was on sale at the local market. The glistening fillets paired perfectly with fresh leeks from a neighbor's garden, inspiring an unconventional but delicious take on traditional lasagna. Sometimes the best recipes come from simple, spontaneous moments in the kitchen.
A Classic Family Recipe
Over the years, this salmon lasagna has become a cherished dish, perfect for special occasions or when craving something uniquely satisfying. The recipe has evolved with subtle changes like adding fresh goat cheese and adjusting proportions to taste. That's the beauty of cooking - recipes grow and adapt over time.
Essential Tips for Success
When selecting ingredients, choose salmon with skin intact - it indicates better preservation. Look for leeks with soil still clinging to the roots, a sign of freshness. For the goat cheese, select one with subtle nutty notes, indicating perfect ripeness for cooking.
Ingredients for Six Servings
- Salmon fillets: 600g, skin-on
- Fresh leeks: 3 large, white parts primarily
- Fresh goat cheese: 200g
- Shallots: 2 medium
- Lasagna sheets: 1 package, fresh preferred
- For béchamel sauce: 500ml
- Heavy cream: 200ml
- Whole nutmeg: for grating
- Olive oil: good quality
- Sea salt and pepper: to taste
Preparing the Vegetables
Start with the leeks. Split them lengthwise, leaving the base intact for easier cleaning. Rinse under cold water, fanning the layers until all sand is removed. On a wooden cutting board, slice into medium strips - maintaining some texture is key.
Handling the Salmon
Remove the salmon skin by sliding a sharp knife between flesh and skin. Cut the fillets into medium-sized cubes, ensuring they'll be distinctly visible in the finished dish and provide perfect, melt-in-your-mouth bites.
The Essential Sauce
Prepare the béchamel using salted butter for enhanced flavor. Add cream slowly over low heat. Grate fresh nutmeg sparingly - it should complement rather than dominate the dish.
Assembly Instructions
Layer the ingredients in this order:
- Start with a thin layer of sauce coating the baking dish
- Arrange lasagna sheets with slight overlap
- Add softened leeks
- Distribute salmon cubes evenly
- Crumble goat cheese over salmon
- Pour béchamel sauce
- Repeat layers until ingredients are used
Baking Guidelines
Bake at 180°C (350°F) with conventional heat. The lasagna should cook for approximately 25 minutes until bubbling at edges and lightly golden on top. Let rest for 10 minutes before serving.
Serving Suggestions
Serve alongside a simple green salad dressed with light vinaigrette and whole-grain mustard. A crisp Chablis pairs excellently, or serve with chilled water garnished with lemon.
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Final Notes
This salmon lasagna represents comfort food at its finest - elegant yet approachable, familiar yet distinctive. The combination of tender salmon, sweet leeks, and creamy sauce creates a dish that's both refined and deeply satisfying. Perfect for creating memorable dining experiences with family and friends.
Frequently Asked Questions
- → Can I make this lasagna the day before?
- Yes, prep it the night before and pop it in the oven for 20 minutes at 180°C before serving.
- → How can I keep the lasagna from drying out?
- Be generous with the béchamel sauce, layering it between the sheets and spreading it on top before baking.
- → Can this dish be frozen?
- Absolutely! Freeze it baked or unbaked in an airtight container for up to 3 months.
- → What pairs well with this lasagna?
- A light green salad with a simple dressing works perfectly since the dish is already filling.
- → Is there an alternative to smoked salmon?
- You could use poached fresh salmon or even smoked trout for a budget-friendly substitute.