Salmon lasagne

| March 29, 2013 | 0 Comments

Serves 4-6. Recipe supplied by Adele at Made 2 Measure Catering: telephone 07801 270703.

Salmon lasagneIngredients

  • 1 tin chopped tomatoes
  • 3 chopped mushrooms
  • 1 banana shallot, diced
  • 1 leek, sliced
  • 1 carrot, sliced
  • 2 garlic cloves, crushed
  • 2 salmon fillets
  • 3 leaves of fresh parsley
  • 2 sprigs of dill
  • Lasagne sheets – dried
  • 2tbsp cooking oil

For the sauce

  • 300ml whole milk
  • 2oz (55g) butter
  • 2oz (55g) plain flour
  • 4oz (115g) grated cheddar cheese


  1. Cook salmon fillets in 200ml whole milk at gas mark 6 (180oC) for 20 mins. Remove skin and flake salmon lightly with a fork. Remove milk and leave to one side. In a pan, heat 2tbsp cooking oil, then add the diced shallot and garlic, combine for about 5 mins then add the leek, mushrooms and carrots and cook for a further 5 mins. Next add the tin of chopped tomatoes and bring to the boil, then simmer for 30 mins. Add the flaked salmon and herbs and cook for 5 mins.
  2. Next make a cheese sauce. Melt 2oz butter, then add 2oz plain flour to make a roux. Add the milk from the salmon plus a further 100ml and continue stirring until the sauce starts to thicken. Then add a handful of grated cheese.
  3. In a large, square ovenproof dish add half the salmon mixture, then layer some lasagne sheets to cover the ingredients. Pour half the cheese sauce onto the sheets. Repeat one more time, then grate lots of cheese onto the last sauce layer and bake in the oven for 20-25 mins at gas mark 6 (180oC), until the top turns light brown.
  4. Serve with garlic bread and salad. Enjoy!
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