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This special salmon lasagna recipe was born on a rainy market day, when fresh salmon fillets caught my eye at an irresistible price. Combined with fresh leeks from the local garden, it became the foundation for an innovative twist on traditional lasagna that has since become a cherished family favorite.
A Family Recipe Tradition
Over the years, this dish has evolved into our go-to comfort meal for special occasions. The addition of fresh goat cheese gives it a unique character, while keeping the core elements that made the original version so memorable. Like all great recipes, it welcomes personal touches and adaptations.
Key Tips for Success
Choose salmon with skin on - it helps preserve the fish's quality before cooking. When selecting leeks, look for firm stalks with crisp, dark green leaves. For the goat cheese, opt for one with subtle nutty notes that will complement rather than overpower the salmon.
Ingredients for Six Servings
- Salmon fillets: 600g, skin-on
- Large leeks: 3 whole
- Fresh goat cheese: 200g
- Shallots: 2 medium
- Lasagna sheets: 1 package, fresh preferred
- Béchamel sauce ingredients: for 500ml
- Heavy cream: 200ml
- Whole nutmeg: for grating
- Olive oil: good quality
- Sea salt and pepper: to taste
Preparing the Vegetables
Begin by cleaning the leeks thoroughly. Split them lengthwise, leaving the root end intact, and rinse between the layers to remove all soil. Slice them into medium-width pieces - chunky enough to maintain texture in the finished dish.
Preparing the Salmon
Remove the skin from the salmon fillets using a sharp knife, keeping it parallel to the cutting board. Cut the flesh into evenly-sized cubes, large enough to create distinct pieces throughout the lasagna.
Making the Sauce
Prepare the béchamel sauce using salted butter for extra flavor. Incorporate the cream gradually, keeping the heat low. Finish with freshly grated nutmeg - just enough to enhance without dominating the delicate fish.
Assembly Instructions
Layer the ingredients in this order:
- Start with a thin layer of sauce
- Arrange lasagna sheets
- Add softened leeks
- Distribute salmon pieces
- Crumble goat cheese
- Pour béchamel sauce
- Repeat layers until ingredients are used
Baking Guidelines
Bake at 180°C (350°F) with conventional heat. After about 25 minutes, check for a golden-brown surface and gently bubbling edges. Let rest for 10 minutes before serving.
Serving Suggestions
Serve alongside a simple green salad dressed with light vinaigrette and grainy mustard. A crisp Chablis pairs perfectly, or serve with chilled water garnished with lemon.
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Final Notes
This salmon lasagna represents the perfect blend of traditional technique and modern innovation. Each layer tells a story of carefully chosen ingredients working in harmony. The dish proves that classics can be reinvented while maintaining their soul and creating new traditions in the process.
Frequently Asked Questions
- → Can I make this lasagna ahead of time?
- Sure! You can prepare it the day before and just heat it up for 20 minutes at 180°C before serving.
- → How can I keep the lasagna from drying out?
- Be generous with the béchamel sauce between the layers and on top before baking.
- → Is this dish freezer-friendly?
- Yes! You can freeze it, either cooked or uncooked, for up to 3 months in an airtight container.
- → What side dish pairs well with it?
- A simple green salad with dressing works great since this lasagna is already a balanced dish with protein and veggies.
- → Can I use something other than smoked salmon?
- You can swap it for poached fresh salmon or even smoked trout for a more budget-friendly alternative.