Potato And Smoked Salmon Lasagna Recipe

Experience culinary artistry with Chef Gary Danko's innovative Potato and Smoked Salmon Lasagna! This elegant twist on a classic replaces traditional pasta sheets with delicate potato slices, creating a surprisingly light yet satisfying dish. Smoked salmon, creamy sauce, and earthy mushrooms deliver a symphony of flavors. Perfect for a special occasion or a weeknight treat!

Prep Time 30 mins
Cook Time 85 mins
Calories 369.1 kcal
Protein 27g
Rating 5.0 (1 Reviews)
Potato And Smoked Salmon Lasagna 58

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato And Smoked Salmon Lasagna

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How to Make Potato And Smoked Salmon Lasagna

  1. Preheat oven to 350°F (175°C).
  2. Melt 2 tablespoons of butter in a large, heavy skillet over medium heat.
  3. Add 1 cup of thinly sliced leeks and cook, stirring occasionally, until tender (about 5 minutes).
  4. Add 8 ounces of sliced mushrooms and cook, stirring, until softened (about 6 minutes).
  5. Transfer leek and mushroom mixture to a large bowl. Stir in 2 cloves minced garlic and 1/4 cup chopped fresh parsley.
  6. Wipe out the skillet.
  7. Add 10 ounces of fresh spinach and cook over medium-high heat until wilted (about 2 minutes).
  8. Stir the wilted spinach into the mushroom mixture. Season generously with coarse sea salt and freshly ground black pepper.
  9. In a small bowl, whisk together 1/2 cup clam juice, 1 cup heavy cream, 1 tablespoon fresh tarragon, and 1 teaspoon coarse salt.
  10. Rinse 2 pounds of thinly sliced potatoes (about 1/8 inch thick) in cold running water until the water runs clear.
  11. Drain the potato slices thoroughly and pat dry with paper towels.
  12. In a 9x13 inch non-reactive baking dish, arrange 1/3 of the potato slices, slightly overlapping.
  13. Spread half of the spinach-mushroom mixture over the potatoes. Sprinkle with 4 ounces of smoked salmon, thinly sliced.
  14. Repeat layers with another 1/3 of the potatoes, the remaining spinach-mushroom mixture, and the remaining smoked salmon.
  15. Cover with the last 1/3 of the potato slices and pour the cream mixture evenly over the top.
  16. Cover the lasagna with foil and bake for 1 hour.
  17. Uncover and bake for an additional 30 minutes, or until the potatoes are tender and golden brown.
  18. Let the lasagna cool slightly to room temperature (about 30 minutes).
  19. Preheat oven to 350°F (175°C). Reheat the lasagna for 30 minutes.
  20. Preheat broiler.
  21. Broil for about 1 minute, or until the top is lightly browned and crisp.
  22. 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!)

Main Courses Main Dish / Dinner Seafood Salmon Recipes Mushroom Recipes European Italian American Gluten Free Baking

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