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Salmon Lasagna 


For the Salmon

  • 2 average sized shallots
  • 2 lbs.  salmon fillet
  • 4 slices smoked salmon
  • 3 tablespoons olive oil
  • 1 teaspoon ground chili pepper
  • salt and pepper

Bechamel Sauce

  • 1 quart milk
  • 2 ounces butter
  • 2 ounces plain flour
  • 1 teaspoon saffron
  • 1 tablespoon tomato puree

Basil Sauce

  • 2 cloves garlic
  • 10 leaves basil
  • 2 ounces  pine nuts
  • 2 ounces gratd parmesan cheese
  • 3 tablespoons olive oil

Temperature: 350 ° F


Prepare the salmon: Peel and finely chop the shallots. De-bone the salmon fillets and take off the skin. Cut into large cubes. Heat the olive oil in the stewpot, add the shallots, and leave to sweat for 4-5 minutes without browning. Add the salmon and stir. The fish will whiten and fall apart. Leave to cook for 10 minutes without the lid. Season with salt and pepper, and add the ground chili pepper. Prepare the bechamel sauce: Melt the butter in a saucepan over a gentle heat, and add the flour and mix well. Add the milk slowly, stirring well. The sauce will thicken. Season with salt and pepper, then add the saffron and tomato to puree. Pepare th Basil sauce: Peel the garlic, wash and dry the basil leaves. Blend together in a food processor, with the pine nuts and grated parmesan cheese. Add salt, pepper and olive oil once blended. Prepare the dish: Pour a little bechamel sauce in the bottom of the dish, coverd with a layer of pasta. Then add layer by layer: salmon, bechamel sauce, pasta. When you reach the second to last layer, add the slices of smoked salmon. Finish off with a layer of pasta, spread a little bechamel sauce over the top, then pour over the basil sauce. Cook for 25 minutes in a preheated over at 350 degress. The basil will brown and form a crusty topping. Recipe for 6 servings.

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