- 1 lb lasagna noodles
- 6 shallots , thinly sliced
- 4 slices smoked salmons thinly sliced
- 1 lb salmon fillet
- 1 cup creme friche
- 2 cups Dry white wine
- 1/2 lbs Gruyere cheese, grated
- 1/2 head of garlics , crushed
- 1 salt , to taste
- 1 black pepper to taste
- 2 ozs butter
- 1 oz plain flour
- 1/2 cups milk
- 1 nutmeg to taste
1. Prepare the béchamel sauce.
2. Melt the butter in a saucepan over a gentle heat, add the flour and mix well.
3. Add the milk, salt, pepper and a little grated nutmeg, and stir well.
4. Cook for 5 minutes, stirring continually.
5. Preheat the oven to 360°F (gas mark 6).
6. Sauté shallots in a little butter. Add the smoked salmon. Stir, then add 1 cup white wine.
7. Leave to reduce by half, and take off the heat to add the crème fraîche. Mix thoroughly. Season with salt and pepper.
8. Remove bones and skin from the salmon fillets. Cut into small pieces. Add them to the béchamel sauce, as well as the garlic.
9. Cook the lasagna noodles according to the directions.
10. Cover the bottom of the lasagna dish with a layer of béchamel sauce, then add a layer of lasagna noodles.
11. Add a layer of the smoked salmon sauce with a little of the grated gruyère cheese, then add another layer of lasagna noodles.
12. Repeat these layers until all the ingredients are used up, and finish with the rest of the grated cheese on top of the béchamel.
13. Add a small glass of wine (1 cup) and cook in the preheated oven for 45 minutes.
For a change:
Replace the salmon fillets with white fish, for example haddock, and the smoked salmon with cod with a little parsley.
Serves 4 to 5
Source: Emile Henry
