Potato and Smoked Salmon Lasagna

"An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles."
 
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photo by Tulip-Fairy photo by Tulip-Fairy
photo by Tulip-Fairy
Ready In:
1hr 25mins
Ingredients:
12
Serves:
6-9
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ingredients

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directions

  • Preheat the oven to 350°F.
  • Melt the butter in a large, heavy skillet.
  • Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
  • Add the mushrooms and cook, stirring, until softened, about 6 minutes.
  • Transfer to a large bowl and add the garlic and parsley.
  • Wipe out the skillet.
  • Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
  • Stir the spinach into the mushrooms and season with coarse salt.
  • In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
  • In a large bowl, rinse the potato slices in cold running water until the water runs clear.
  • Drain the potato slices and pat dry.
  • In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
  • Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
  • Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
  • Cover with the last potato layer and pour the cream mixture evenly over the top.
  • Cover the lasagne with foil and bake for 1 hour.
  • Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
  • Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
  • Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
  • Preheat the broiler.
  • Broil the lasagne for about 1 minute, until the potatoes are crisp.
  • Let cool slightly before serving.

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Reviews

  1. There was a lot of stages to this recipe but don't be put off, it is an easy dish to put together. I made a few substitutes as i didn't have some things to hand. I used asparagus and spring onions cut on the diagonal instead of the leeks and I have never heard of clam juice (I'm in the Uk) so I used fish stock instead, such a simple dish bursting with flavours. I took the leftovers to work for lunch and it microwaved really well too! I will definatly be making this again. Thank you Ev
     
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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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