Recipe for Leek and Salmon Lasagna

Slice the leeks (frozen is possible). Then sauté them in a pan with a knob of butter. When the leeks are cooked, add 5 tablespoons of liquid cream and mix. Set aside. Season with salt and pepper, add 1/2 cup of water, cover, and let simmer for 10 minutes.

In the meantime, cook the salmon fillets for 10 to 15 minutes in boiling salted water.

Drain, remove the bones, and crumble the pieces. Add the lemon juice, chives, mustard, and 100 ml of cream, and mix everything together. Season with salt and pepper.

Pre-cook the lasagna for 2 to 3 minutes in salted water, drain and set aside.

Butter a 20*20 cm baking dish, place 2 sheets at the bottom, then add the leek and salmon mixture. Repeat this step again and finish with a layer of lasagna.

To finish, pour the remaining cream on top of the lasagna, sprinkle with grated cheese, and bake for 25 minutes at 180°C (gas mark 6).