Salmon lasagna

Preheat the oven to 180˚C. Place the salmon in a baking dish and drizzle with some olive oil, capers, finely chopped dill, and white wine. Bake the salmon for 8 minutes in the oven, then let it cool. Break the salmon into pieces and mix in the dill and capers.

Heat 1 tablespoon of oil in a frying pan over medium heat. Then add the finely chopped leek and 1 tablespoon of water. Cook the leek until softened.

Melt the butter in a saucepan over low heat. once the butter is melted, add the flour. Stir the flour in with a spatula and cook for 1 minute. Gradually add the milk while continuing to stir with a whisk. Then, add salt and pepper to taste.

Spread a layer of béchamel sauce over the bottom of a greased baking dish. Cover the béchamel sauce with 3 sheets of lasagna. Spread a layer of salmon and leek over the béchamel sauce and cover with lasagna sheets. Repeat until the baking dish is filled. finish with a layer of béchamel sauce. Sprinkle the top layer of béchamel sauce with the grated Parmesan cheese.

Bake the lasagna in the oven for 25-30 minutes, until the top is golden brown.