John Myers
Ingredients for 3 servings:
- 450 g creamed spinach, frozen
- 375 g salmon fillet(s), frozen
- 3 tbsp tomato paste
- 250 g cream, for cooking, 15% fat
- 100 g cheese, grated
- 4 tsp crème fraîche
- Salt
- pepper
- nutmeg
- some oil
- 1 tbsp sauce thickener, light
- 8 lasagna sheets
- Paprika powder, sweet
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes
fixed version without béchamel
Thaw the salmon fillet overnight, or at least let it thaw slightly. Place the creamed spinach in a pot for 1-2 hours to thaw. Thaw the creamed spinach over low heat and warm through. Season with nutmeg to taste. Rinse the salmon fillet with cold water, pat dry, and cut into bite-sized pieces. Heat a little oil in a non-stick pan. Fry the salmon fillet. Season with salt and pepper. Add the tomato paste and sauté briefly. Deglaze with the cream. Season again with salt, pepper, and paprika to taste. Thicken the sauce with the sauce thickener. Brush a suitable baking dish with a little oil. Layer the ingredients as follows: spinach, lasagna sheets, salmon sauce, lasagna sheets, spinach, lasagna sheets, salmon sauce. Place dollops of crème fraîche on top of the last layer of salmon sauce. Sprinkle with cheese. Bake in a preheated oven (175°C) for 30 minutes.
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