SALMON AND LEEK LASAGNA   
  Ingredients :
    1 lb 5 oz (600 g) fresh salmon fillets (or fresh trout fillets), cleaned, skinned, cut into thin slices
    6 medium size leeks (white and light green part) chopped
    9 oz (250 g) cream cheese
    2 eggs, slightly beaten
    ¾ cup heavy cream
    1 lb 2 oz (1/2 k) lasagna noodles or no cook lasagna noodles
    Fresh or dry thyme
    Olive oil
    3 tablespoons butter, diced
    3 ½ oz (100 g) grated parmesan cheese

  Preparation:

Heat olive oil in a large skillet (with a lid) and add leek. Cook covered for 15 minutes until soft and tender. Season with salt and pepper. Set aside.
Cut salmon fillets into small pieces and season with salt and pepper. Set aside.
Combine cream cheese, heavy cream, eggs, salt and pepper. Set aside.
Butter bottom and sides of a rectangular serving dish (ovenproof). Spread 2 tablespoons of the cream cheese mixture.
Arrange lasagna noodles on top (previously cooked in boiling water until “al dente” if they are not no cook lasagna). Cover with leek mixture and scatter salmon pieces on top. Sprinkle with parmesan cheese and thyme leaves. Cover with cream cheese preparation and arrange lasagna noodles on top. Repeat again leek, salmon, parmesan cheese, thyme and cream. Repeat and finish with remaining cream cheese preparation and parmesan cheese. Scatter butter on top. Cover with plastic wrap and refrigerate for 2 hours.
Bake in preheated oven to 350°F (180°C) for 35 minutes until soft. If necessary cover serving dish with aluminum foil if lasagna burns on top.
Remove from the oven and wait 5 minutes before serving.
 
        8 serving
       
 
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