Salmon Lasagne
There are thousands of ways to make lasagne, and it’s not all about the classic meat sauce. In this recipe, Justine Schofield swaps the meat for salmon along with leeks and dill to make what she calls a lasagne that’s “so delicious”. Leeks go so well with any type of seafood and cook down “jammy and sweet”. There’s a traditional béchamel sauce. All in all, it’s a simple recipe that takes a little time. Chances are, you’ll have everything you need in the pantry.
Let Justine Schofield just how easy it is to make this delicious Salmon Lasagne. It’s comfort food at its best any time of the year.
Tip: Try using a small whisk when making your béchamel sauce. It really helps to remove any lumps and make your sauce thick, smooth and silky.
Did you know: There are four theories on the origin of Bechamel Sauce. It is most likely that Chef Francois Pierre de la Varenne (1615-1678) created Bechamel Sauce. He was a court chef during King Louis XIV’s (1643-1715) reign, during the same time that Bechamel was there The legend of bechamel sauce maintains that it was originally created in Tuscany under the name “Salsa Colla” and brought to France with Catherine de Medici. Béchamel sauce has its beginnings during the renaissance era (15th and 16th century) when it was referred to as the ‘glue sauce’ thanks to its sticky, thick consistency. It’s a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. La Varenne’s recipes used roux made from flour and butter instead of using bread as a thickener for sauces.
The origins of the word lasagne or lasagna can be traced back to Ancient Greece. What we know as lasagne or lasagna is derived from the word “laganon”, which was the first form of pasta. Lasagne is the plural word for one sheet of lasagna and is used regionally throughout Italy.
If you like salmon, be sure to check out our salmon recipes page for more inspiration!
Rate this recipe
3 People Rated This Recipe
Average Rating
No comments yet.