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Smoked salmon lasagne recipe

Smoked salmon lasagne recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta
  • Salmon pasta
  • Smoked salmon pasta

This lasagne is layered with smoked salmon, bechamel and mozzarella. An elegant and tasty main course, typically served in Italy on special occasions such as Christmas or New Year's Eve.

12 people made this

IngredientsServes: 6

  • For the bechamel
  • 80g butter
  • 80g plain flour
  • 1L milk
  • 1 teaspoon ground nutmeg
  • salt and pepper, to taste
  • For the lasagne
  • 30g butter
  • 250g smoked salmon, finely chopped
  • 350g fresh or dried lasagne (about 12 sheets)
  • 1 tablespoon extra virgin olive oil
  • 100g fresh mozzarella cheese, cubed
  • 200g grated Parmesan cheese

MethodPrep:40min ›Cook:40min ›Ready in:1hr20min

    Prepare the bechamel:

  1. Melt butter in a saucepan and add the flour. Whisk well. Pour in the milk, whisking constantly, and cook over medium heat until it thickens enough to coat the back of a spoon. Season with salt, pepper and nutmeg. Remove from heat and set aside.
  2. Cook the salmon:

  3. Melt the butter in a frying pan and add the smoked salmon. Coat in butter and cook for 2 minutes. Set aside.
  4. Assemble and bake:

  5. Bring a large pan of salted water to the boil and add 1 tablespoon of olive oil. If using dried lasagne sheets, cook by following the cooking time on the packet. If using fresh ones, dip each sheet in the salted boiling water for 1 minute. In both cases, drain the lasagne sheets and pass quickly under cold tap water to stop cooking. Lay on a tea towel and pat dry.
  6. Preheat oven to 180 C / Gas 4.
  7. Spread a ladleful of the bechamel sauce over the bottom of a 20x30cm baking dish. Lay 3 lasagne sheets side by side and cover with 1/4 of remaining white sauce; then add 1/3 of cubed mozzarella and 1/3 of smoked salmon. Sprinkle with Parmesan cheese, then cover with lasagne sheets. Continue layers, finishing with bechamel sauce and a good handful of grated Parmesan cheese.
  8. Bake for 30 to 40 minutes or until the pasta is fully cooked and the top is golden brown. Place under grill for the last 5 minutes to get a nice golden top. Remove from oven, then let stand for 15 minutes before slicing and serving.

Standing

Lasagne is tastier if allowed to stand at least 15 minutes before serving, so the pasta has the time to "relax" and absorb the sauce. I suggest to prepare lasagne well in advance (up to 2 days), cool to room temperature, then cover with aluminium foil and refrigerate. A quick heat up before serving and your lasagne will be perfect!

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Recipe Summary

  • 12 dried lasagna noodles
  • ⅓ cup butter
  • ⅓ cup all-purpose flour
  • 4 cups fat-free milk
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup finely shredded Parmesan cheese (1 oz.)
  • ¼ cup shredded Swiss cheese (1 oz.)
  • 2 tablespoons dry sherry
  • 1 ½ cups finely shredded Pecorino Romano cheese (6 oz.)
  • 1 cup shredded mozzarella cheese (4 oz.)
  • 1 cup shredded Provolone cheese (4 oz.)
  • ½ cup shredded cheddar cheese (2 oz.)
  • 3 larges roma tomatoes, peeled, seeded, chopped, and drained
  • 1 4 ounce jar (drained weight) sliced mushrooms, drained
  • 8 ounces smoked salmon, flaked, with skin and bones removed

Preheat oven to 375 degrees F. Lightly grease a 3-quart rectangular baking dish set aside. Cook noodles according to package directions drain. Rinse with cold water drain again.

Meanwhile, in a medium saucepan, heat butter over low heat. Add flour cook and stir for 4 minutes (be careful not to let flour brown). Gradually whisk in milk, salt, and pepper. Cook and stir until slightly thickened and bubbly. Reduce heat stir in Parmesan cheese, Swiss cheese, and sherry. Cook and stir until cheeses are melted.

In a medium bowl, combine Pecorino Romano, mozzarella, provolone, and cheddar cheeses.

To assemble, spread one-fourth of the sauce in prepared baking dish. Sprinkle with one-fourth of the cheese mixture. Layer with one-third of the noodles, one-fourth of the sauce, half of the tomatoes, half of the mushrooms, half of he salmon, and one-fourth of the cheese mixture. Repeat layering noodles, sauce, tomatoes, mushrooms, salmon, and cheese mixture. Top with the remaining noodles, remaining sauce, and remaining cheese mixture.

Bake, uncovered, for 50 to 55 minutes or until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.


  • 1 tablespoon olive oil
  • 2 shallots, chopped
  • 2 (4 ounce) fillets salmon, cut into chunks
  • 1 (16 ounce) container mascarpone cheese
  • ¼ teaspoon saffron (Optional)
  • 1 tablespoon milk, or as needed
  • 1 (8 ounce) package frozen chopped spinach, thawed and drained
  • 1 lemon, juiced
  • 12 no-boil lasagna noodles
  • salt and ground black pepper to taste
  • 1 (14 ounce) can tomato sauce
  • ½ cup grated Parmesan cheese
  • 1 cup grated mozzarella cheese

Preheat the oven to 410 degrees F (210 degrees C).

Heat oil in a skillet over medium heat stir in shallots. Cook and stir until the shallots have softened and turned translucent, about 5 minutes. Add salmon and saute for 3 minutes. Remove from the heat and flake salmon with a fork.

Combine mascarpone cheese and saffron in a bowl stir in milk until smooth but not too runny. Mix thawed, drained spinach with lemon juice in a separate bowl.

Spread a layer of mascarpone mixture in the bottom of a lasagna pan. Top with a layer of lasagna noodles, some salmon mixture, some spinach, salt, pepper, some tomato sauce, and a sprinkling of Parmesan cheese. Repeat layers until ingredients are used up. Sprinkle mozzarella cheese over the top.

Bake in the preheated oven until bubbly and cheese has melted, about 30 minutes.


Smoked Salmon Lasagna

Smoked salmon, spinach, white cheddar layered between sheets of pasta smothered in a rich béchamel sauce. But, it is the fresh dill that brings the dish alive.

Roux:

The secret to a great béchamel sauce is the roux. Roux is equal parts fat, usually butter, and flour. Béchamel sauce requires a white roux and is mainly used for thickening. You want to melt the butter on a heat high enough to melt th e butter but not so high it burns it, usually a medium heat. Be patience and let the butter melt slowly. Once melted remove it from the heat and whisk in the flour before returning to the heat. You only cook the roux long enough to eliminate the flour’s raw flavor, about 2 to 5 minutes. When done you have a silky paste the consistency of Elmer’s glue.

Photo by KARPENKOV DENIS on shutterstock.com

The amount of roux you need depends on the amount of liquid in the recipe. A good rule of thumb, For every cup of liquid you need a tablespoon of flour. So your roux would be one tablespoon of melted butter and 1 tablespoon of flour in this scenario.

Onions:

The mystery of an onion. When a recipe calls for an onion it doesn’t mean any ole onion will do. When I first starting cooking I would grab whatever onion I had on hand. Then I become all foodie snooty and learned that the color of your onion plays an important role in your recipes.

Photo by Pixabay on Pexels.com

Here’s a basic guide:

Red Onion: Best raw in salads, sandwiches, burgers, pickling, salsas.
Yellow Onion: Best for long cooking or sautéing in soups, stocks, risotto, sauces, stews.
White Onion: Can be used raw or cooked often called for in Mexican food, white sauces, pasta salads, or raw in salads, chili, and potato salads.
Sweet Onion: These are onion ring gold! They are great cooked or raw and work best in Gratins, roasted vegetables, onion rings, or raw in salads and on sandwiches. Tip: If you ever come across Maui Sweet Onion Chips grab two bags!


Seafood lasagne

Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.

Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown).

Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly.

Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed.

Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper.

Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets.

Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined.

Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets.

Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown.

Serve at the table in its dish with a bowl of green salad and some garlic bread.


Tom Kitchin on Thursday: Smoked Salmon Lasagne

Each day this week, Scottish Michelin star chef Tom Kitchin will be taking you through one of his recipes which you can try at home during lockdown. Please share your pictures or videos on social media with the hashtag #AsOneAtHome and we’ll share the best ones.

Today, Tom will show you how to cook his wife’s recipe, ‘Smoked Salmon Lasagne’ and he spoke exclusively to scottishrugby.org to share some of his top tips and advice around this dish to help you along the way.

Tom Kitchin says:

“This is my wife’s dish! She did really well, I’m really proud of her. This dish really hits home with people, it’s hilarious. Honestly, when I first heard about it I was a bit like, really? But when I first tasted it I was like wow that’s really good. A lasagne is a good dish because you can prepare it in advance and then you have taken away the stress of bringing it together, so then you just pop it in the oven so you can enjoy your day knowing the lasagne is made and you know so many people are conscious of not having meat every day and it’s just a really nice twist on that. It’s a dish that goes down really, really well. It’s a great family dish and certainly one that should keep the family happy. If you make a good size and then chill it down, portion it and then put in a freezer bag and freeze it nicely, you’ve got a nice nutritious meal. Really think about your meals through the week and how you can plan them and give yourself a variation and using the freezer is a good way of doing that.” ”

For more from Tom Kitchin why not follow him on Twitter (@TomKitchin) or on Instagram (tom_kitchin).

Don’t forget to post your pictures and videos of this week’s recipes on social media tagged #AsOneAtHome

Listen to Tom Kitchin on The Official Scottish Rugby Podcast as the Michelin star chef talks food and rugby.


Smoked Salmon Recipe For Lasagna

So you like lasagna. You like salmon, too. Why not get both with a smoked salmon recipe for lasagna?

You read that right. You can make smoked salmon lasagna. What's more, you can make it anytime, anywhere. All you need is the standard equipment a regular kitchen carries, fish you either buy or catch yourself, and a few ingredients you may not even have to make a trip to the grocery for (because odds are, you already have them in your cupboard).

Ingredients:
1 bunch of green spinach leaves (wash them and remove the stems)
16 ounces of smoked salmon Alfredo Sauce (or any sauce that you like your sauce can be homemade or store-bought)
1 box of lasagna noodles capers a small amount of butter (this is for your pan)

2. Make your own batch of Alfredo Sauce. If you don't have the time or the inclination for this, buy the sauce. It doesn't matter whether you use homemade or store-bought sauce. You'll end up with the same tasty lasagna if you follow this smoked salmon recipe.

3. Turn the heat off. Then, add 16 ounces of smoked Salmon to your pot. (Be sure that the salmon skin has been removed and it has been broken up into small flakes.)

4. Put a box of lasagna noodles in a large pot. Boil until the noodles have been cooked to firm perfection. Be careful not overdo it. Remember, you will be cooking the noodles again when you bake it.

5. Strain the noodles. Then, rinse using cold water.

6. Butter up the sides and bottom of a lasagna-baking pan.

7. Layer Alfredo Sauce thinly on the bottom of the pan.

8. Layer lasagna noodles onto your pan and then add a layer of Alfredo Sauce and steamed spinach on top of it. Keep making more layers until you've run out of Alfredo Sauce, smoked salmon, and lasagna noodles. Make sure that your top layer is made up of Alfredo sauce and lasagna noodles, nothing else.

9. Put 1/4 cup of capers on top of your lasagna. The capers should have been drained of its vinegar liquid.

10. Pop the lasagna into the oven. Leave it to cook for an hour, at 350 Fahrenheit.

11. Check on your lasagna to make sure you do not burn the noodles' edges.

12. Let your lasagna set for 10 minutes before you serve it.

Try this smoked salmon recipe and see for yourself just how delicious it is! Enjoy!


Tom Kitchin’s smoked salmon lasagne recipe

With four boys at home, keeping up with important dates can be a handful — between birthdays, anniversaries and special occasions, our family calendar gets pretty busy. One day I’m always careful to celebrate is Mother’s Day, both for my mum and my wife, Michaela. You might say that forgetting is not an option. Luckily, the kids love making cards and helping me in the kitchen, so it’s always a day of celebration for the family.

This year I’ll be making one of my wife’s recipes, which is also a firm family favourite: smoked salmon and spinach lasagne. Michaela grew up in Sweden, so it’s full of great Scandinavian flavours and is a comforting pasta bake that’s really easy to prepare. It’s a running joke


Smoked Salmon and Spinach Lasagne

This comforting pasta bake is easy to prepare and always popular. The recipe is based on a Scandinavian dish that my wife Michaela has been making for years. It’s absolutely delicious and has the added advantage that it can be prepared in advance, ready to bake and serve when required.

All proceeds from the sale of the book, which costs £26, are going to Hospitality Action, the charity for the hospitality industry.

SERVES FOUR

INGREDIENTS

METHOD
Melt 75g of the butter in a heavy-based saucepan over a medium heat. Add the flour and cook out for 1–2 minutes, then slowly add the milk, stirring as you go. Cook for 8–10 minutes, stirring continuously without letting the sauce boil too hard, until thickened. Once thickened, add the mustard and nutmeg.

Preheat the oven to 180°C/160°C fan/Gas mark 4 and grease a lasagne dish with butter.

Melt the remaining 25g of butter in a saucepan, add the leek and cook for 2–3 minutes to soften a little. Season with salt and pepper, then add the spinach leaves (a handful at a time is easier) and the garlic and cook for a further 2–3 minutes, until the spinach has wilted. Drain off the excess liquid.

Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek and spinach mixture, then some smoked salmon. Sprinkle over some cheddar and parmesan. Repeat the process, finishing the top layer with sauce, a few pieces of salmon, and grated cheese. Bake for 45 minutes, until golden and the lasagne is tender. (To check if the lasagne is cooked, insert a fork – if there’s no resistance, it’s ready.)

Sprinkle the dill over the top and serve with a fresh green salad.

Extract taken from Chefs at Home: Delicious Family Recipes from the UK’s Leading Locked Down Chefs (£26, Jon Croft Editions)
Photography © Kris Kirkham


Top 10 Best Lasagna Recipes

Lasagna is one of the oldest pasta dishes in the world which originated in the Italian region of Emilia-Romagna. This traditional specialty is loved by people from all ages and it’s popular everywhere around the globe, not just in Italy. That’s why lasagna has so many variations and different recipes which are adapted to the cultures and eating habits of the certain areas. We’ve made a collection of Top 10 Best Lasagna Recipes which have rich and flavorful taste. Check out our list and enjoy…there is something for everyone!

Lasagne al Ragù

Lasagne al Ragù is one of the greatest recipes on this list, because not only that it has a wonderful taste, but it’s closest to the classic Italian lasagnas too. You must try it, it’s the easiest and safest choice!

Chicken and Cheese Lasagna Roll-Ups

This recipe is a perfect option for all those chicken lovers who can’t live without this kind of a meat. Chicken and Cheese Lasagna Roll-Ups are unbelievably delicious and they definitely deserve a place on your lunch menu, that’s for sure!

Savory Vegetarian Mushroom Lasagna

If you’re vegetarian, but you can’t say ,,no” to lasagna, then this combination of mushrooms and Parmigiano cheese is the greatest alternative. It’s not maybe the easiest recipe on the list, but the final result is completely worth the effort!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna…sounds yummy? And it’s! This idea that is full with strips of eggplant, zucchini and red peppers alternate it’s really something special, especially for all of those people who live a healthy life-style!

Butternut Squash and Sage Lasagna

Martha Stewart is famous by her successful experiments in the kitchen and this recipe is definitely one of them. Don’t think twice and make this Butternut Squash and Sage Lasagna if you really need some change in your cooking habits!

Easy Cheesy Veggie Skillet Lasagna

For a quick and easy dinner or lunch, skillet veggie lasagna is absolutely the best suggestion in this collection. Also, the good news are that it’s really healthy too!

Mushroom and Spinach Lasagna

The picture above says that this unordinary lasagna recipe is really something special! But, would you believe us if we tell you that it contains only 462 calories per serving?! Mhm, it’s true! So, go straight in the kitchen and surprise your family with a low-cal lunch that actually tastes good!

Smoked Salmon Lasagna Rolls

Enjoy the world of salmon in an unusual combination with classic lasagna rolls! Light, elegant and fresh idea for those who can’t make a choice between seafood specialties and Italian cuisine!

Creamy Cheese Lasagna

No one can resist a creamy and flavorful lasagna filling which is full with lots and lots of mozzarella cheese, basil and quinoa! This recipe has everything! Don’t forget to serve it with a glass of red wine!

Sweet Potato, Spinach and Pesto Lasagna Rolls

The power of sweet potato is endless, but when it’s mixed with spinach, pesto and lasagna it becomes even more powerful and dangerously delicious! Make this indulgent and rich recipe and use this fantastic way to cook something new and fresh!



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