We love this creamy lasagne! The marinated salmon with dill and capers and the home made bechamel with the Parmesan cheese are a beautiful combination. Hope you like it!
1 Preheat the oven at 180 degrees Celsius/350 Fahrenheit
2 Put the salmon in an oven tray and pour on some olive oil. Add capers, dill and white wine and marinate the salmon. Put the salmon in a preheated oven for 8 minutes and cool down after it’s cooked.
3 Divide the salmon into pieces and mix with the capers and dill from the oven tray.
4 Fry the leek in a medium hot pan with olive oil and add about 2 tablespoons of water after 1 minute. Braise the leek until it’s nice and soft.
5 Melt the butter in a sauce pan. Add the flour when the butter is melted (but not brown) and mix for about 1 minute. Then add the milk while you whisk it well until you have a smooth bechamel sauce. Season with salt and pepper.
6 Divide a layer of the bechamel in an oven dish and cover it with lasagne sheets. Divide another layer of bechamel on the sheets and spread a layer of salmon and a layer of leek over it. Cover it with lasagne sheets. Repeat this 2/3 times and finish the lasagne with a layer of bechamel sauce. Make sure the lasagne sheets are covered with sauce.
7 Sprinkle the Parmesan cheese on top of the lasagne and put it in the oven for around 25-30 minutes until the salmon lasagne is beautiful and golden brown.
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