Ingrédients pour Potato And Smoked Salmon Lasagna
- 2 tablespoons butter
- 1 cup thinly sliced leeks
- Wild Mushroom
- Garlic Clove
- Fresh Flat Leaf Parsley
- Fresh Spinach
- coarse sea salt and freshly ground black pepper to taste
- Bottled Clam Juice
- Heavy Cream
- Fresh Tarragon
- Red Potatoes
- 4 ounces smoked salmon, thinly sliced
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Potato And Smoked Salmon Lasagna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Potato And Smoked Salmon Lasagna
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large, heavy skillet over medium heat.
- Add 1 cup of thinly sliced leeks and cook, stirring occasionally, until tender (about 5 minutes).
- Add 8 ounces of sliced mushrooms and cook, stirring, until softened (about 6 minutes).
- Transfer leek and mushroom mixture to a large bowl. Stir in 2 cloves minced garlic and 1/4 cup chopped fresh parsley.
- Wipe out the skillet.
- Add 10 ounces of fresh spinach and cook over medium-high heat until wilted (about 2 minutes).
- Stir the wilted spinach into the mushroom mixture. Season generously with coarse sea salt and freshly ground black pepper.
- In a small bowl, whisk together 1/2 cup clam juice, 1 cup heavy cream, 1 tablespoon fresh tarragon, and 1 teaspoon coarse salt.
- Rinse 2 pounds of thinly sliced potatoes (about 1/8 inch thick) in cold running water until the water runs clear.
- Drain the potato slices thoroughly and pat dry with paper towels.
- In a 9x13 inch non-reactive baking dish, arrange 1/3 of the potato slices, slightly overlapping.
- Spread half of the spinach-mushroom mixture over the potatoes. Sprinkle with 4 ounces of smoked salmon, thinly sliced.
- Repeat layers with another 1/3 of the potatoes, the remaining spinach-mushroom mixture, and the remaining smoked salmon.
- Cover with the last 1/3 of the potato slices and pour the cream mixture evenly over the top.
- Cover the lasagna with foil and bake for 1 hour.
- Uncover and bake for an additional 30 minutes, or until the potatoes are tender and golden brown.
- Let the lasagna cool slightly to room temperature (about 30 minutes).
- Preheat oven to 350°F (175°C). Reheat the lasagna for 30 minutes.
- Preheat broiler.
- Broil for about 1 minute, or until the top is lightly browned and crisp.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
15g
Fat
48g
Carbs
14g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Main Dish Pasta Potatoes Seafood Vegetables European Dinner Party Holiday Event Italian Lasagna Salmon Fish Dietary One Dish Meal New Years Low Sodium Low Calorie Low Carb Valentines Day Low In Something Pasta Rice And Grains Saltwater Fish 4 Hours Or Less
