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This is a tasty alternative to beef lasagne - it works well with salmon, but you could also use a firm white fish such as dorado or grouper. I firmly believe that it tastes much better when cooked in a heavy ceramic dish such as Le Creuset, rather than a glass dish - the edges of the lasagne tend to go crispy and give it extra texture and flavour. SERVES 4 Preparation Time: 25 Minutes Cooking Time: 10 minutes stove top + 40 minutes in oven |
| 1 large tin red salmon | 1 teasp sugar |
| 1 large onion, chopped | Hot pepper sauce |
| 2 large garlic cloves, crushed | 1/2 pint white sauce |
| 2 tblsp dried dill | 2 tblsp cream or mayonnaise |
| 6 lasagne sheets | 1/2 cup grated cheese |
Heat the oven to 200 degrees C.
Flake the salmon or cooked white fish into a mixing bowl. Add all the other ingredients apart from the white sauce and cheese.
To make the white sauce, melt a large knob ofbutter in a small pan. Add the flour and stir continously for a couple of minutes to make a roux - do not let it burn. Remove the pan from the heat and add the milk a little at a time, again stirring all the while to prevent any lumps forming.
Return the pan to the heat and stir continuously until the sauce has thickened up nicely. Add the nutmeg and remove from the heat.
In an ovenproof dish, (Le Creuset is my preferred choice), start with a layer of salmon mixture, then 2 lasagne sheets side by side, then white sauce. Repeat this 2 more times. Sprinkle the cheese on the top, add a few slices of tomato, cover the dish with tinfoil and put in the oven to bake for 30 minutes. Remove the tinfoil and bake for a further 10 minutes or until the top has gone brown and crispy.
Let stand for 10 minutes, then serve with a green salad.