Course: Main - Dish: Fish - Serves: 4
Serves 4-6
Theo says; “This is my comforting Alaska canned salmon lasagne; a whole tray of creamy, cheesy, mustardy salmon lasagne! Aromatic dill, delicate chunks of delicious Alaska salmon with spinach – this is one you’re sure to enjoy!
I love this recipe as having a few cans of Alaska salmon in the cupboard makes this a great dish to have on standby whenever you fancy it!”
Method:
- Start by seasoning the milk; pour into a saucepan with the bay leaves, garlic and any trimmings from the leeks; bring to a simmer then turn off the heat.
- Meanwhile fry the sliced leek in olive oil on medium heat for a few minutes until it softens then stir in the butter and continue cooking for another minute; add the flour and cook until fully combined them remove from the heat.
- Slowly whisk in all the warmed milk, then season generously with black pepper, pinch sea salt, the wholegrain mustard and return to the heat.
- Continue whisking while heating until the sauce thickens and starts to bubble. Remove from the heat, stir in two-thirds of the cheese, dill and spinach.
- Once spinach has wilted, empty the contents of two cans of Alaska salmon inc. the juices (320g in total) and gently fold into the sauce trying to avoid breaking the salmon up too much.
- Drizzle little oil onto the base of your baking tin, lay a thin layer of the sauce on the bottom and top with a layer of pasta sheets, then generous portion of the sauce and continue layering until you finish with a layer of sauce at the top. Finally, sprinkle the remaining cheese over the top and bake for 30-40minutes (or until golden on top) at 180FAN.
- Once cooked rest for 15 minutes before serving to set. Serve with side salad and nice crisp canned white wine!
