in

Salmon Lasagne with Crispy Crust and Creamy Paprika Tomato Sauce

5 from 8 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 184 kcal

Ingredients
 

For the salmon fillet:

  • 500 g Salmon fillet fresh or frozen
  • Juice of 1/2 lemon
  • Sea salt from the mill
  • Colorful pepper from the mill

For the sauce:

  • 1 Leek
  • 1 Red peppers
  • 3 Shallots
  • 70 g Diced Kat ham
  • 2 tbsp Cold pressed olive oil
  • 1 tbsp Paprika pulp tube
  • 500 ml Strained tomatoes
  • 150 ml Cremefine for cooking
  • 100 ml Vegetable broth hot
  • 2 tbsp Ajvar
  • 1 pinch Sugar
  • Paprika salt
  • Colorful pepper from the mill
  • 1 tsp Spanish paprika powder, smoked
  • 4 Vine tomatoes
  • 1 tbsp Frozen dill

For the sour cream:

  • 200 g Sour cream
  • 100 g Crème légère
  • Juice of half a lemon
  • Salt, colored pepper from the mill
  • 2 tbsp Frozen dill

For gratinating:

  • 3 tbsp Breadcrumbs
  • 3 tbsp Grated Emmental
  • 2 tsp Grated Pecorino
  • 2 tsp Sesame seeds
  • 1,5 tbsp Butter

Aside from that:

  • 6 Lasagne sheets

Instructions
 

  • Rinse the salmon, pat dry and dice. Salt, pepper and mix with the lemon juice. Cover and let it steep a little.
  • Wash and clean the leeks and peppers. Peel the shallots. Cut the leek and shallots into thin rings, dice the paprika. Heat the oil in a pan and fry the cut vegetables together with the ham for about 5 minutes. Season a little with paprika salt and pepper.
  • Put the pepper pulp in the pan and toast briefly. Deglaze with the tomatoes, cremefine and the hot vegetable stock. Stir in ajvar and bring to the boil. Season with sugar, paprika salt, pepper, and spanish paprika powder. Let it simmer for about 10 minutes over a low heat. Cut the tomatoes in a cross shape and scald with boiling water. Peel off the skin, cut off the stalk and dice the tomatoes.
  • Preheat the oven to 180 degrees (top and bottom heat). For the sour cream, mix the sour cream, créme légère, lemon juice and dill. Season to taste with salt and pepper.
  • For the crust, mix the breadcrumbs, Emmenthaler, Pecorino and sesame seeds together. Add the tomato cubes and the dill to the sauce and season again with the spices.
  • Put some sauce in a baking dish and distribute half of the salmon cubes on top of the sauce. Cover each with three sheets of lasagne. Then layer the sauce again, the other half of the salmon and lasagne sheets, top with the rest of the sauce, then pour the sour cream on top.
  • In the last step, sprinkle the cheese and breadcrumbs mixture evenly on top and cover with flakes of butter. Cook in the oven for about 45 minutes, until the crust is nice and crispy and browned. I wish you a good appetite and have fun cooking at home. :-))))

Nutrition

Serving: 100gCalories: 184kcalCarbohydrates: 7.6gProtein: 4.3gFat: 15.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Potato – Carrot Mess with Fish Fingers

Bavarian Lamb’s Lettuce with Edam Pretzels and Crispy Leberkas!