Salmon & Leek Lasagne

Recipe for: SALMON & LEEK LASAGNE

Ingredients:

• 2 tblsp sunflower oil
• 1 medium onion, finely chopped
• 1 clove garlic, peeled & finely chopped
• 2-3 large salmon fillets
• 2-3 leeks, trimmed, washed & finely chopped
• Salt & pepper to taste
• 12 sheets oven-ready lasagne
• 50g/ 2 oz parmesan cheese, grated
• For the cheese sauce:
• 75g/ 3 oz butter
• 75g/ 3 oz plain flour
• 800ml/ 1½ pints milk
• Grated nutmeg
• 50g/ 2 oz cheddar cheese, grated

 Method:

1. butter a 3-litre/ 5pt ovenproof dish
2. Steam or bake the salmon fillets for 7-8 minutes
3. remove from the heat & allow to cool
4. when cool enough to handle, flake gently with a fork, discarding any skin & bones.  Set aside
5. heat oil in a large pan & fry the onion and leeks & garlic for 4-5 minutes
6. meanwhile make the cheese sauce
7. melt the butter in a saucepan, add the flour to make a roux & stir constantly for 1 minute
8. gradually add the milk, stirring constantly
9. bring almost to the boil, until the sauce thickens
10. remove from the heat, then add the cheese, stirring until melted
11. heat the oven to 180C/ fan 160C/ gas 4
12. in the buttered dish, spread a very thin line of cheese sauce on the base
13. cover with 4 sheets of dried lasagne, cutting to shape/ size
14. cover with a layer of the flaked salmon & cooked leeks/ onions, then about a third of the cheese sauce
15. cover with another layer of dried lasagne sheets, then salmon/ leeks, cheese sauce
16. finish with a layer of lasagne sheets, topping with the last of the cheese sauce
17. sprinkle the top with the grated parmesan
18. bake in the oven for about 45 minutes, until the sauces are bubbling up at the edges & the top is golden brown

What else you need to know:

1. serve with crusty garlic bread & a green salad