2 salmon pies (250 g)
1 kg of leeks
100 g grated Parmesan cheese
60 g flour
60 g butter
750 ml milk
375 g of mozzarella (3 large balls)
2 pinches of nutmeg
Lasagnes with salmon and leeks To change the taste of the traditional lasagna a little here are the lasagne with salmon and leeks. It is a recipe full of flavors. The béchamel brings its creamy texture, salmon the taste of the sea but light version and the leek marries perfectly with all this. The trick to having a gratin at the same time spinning and creamy is to add to the cheese a filet of cream and this gives a top both crisp and mellow but not dry.
Wash the leeks, cut into slices and cook in boiling salted water until tender. Drain and set aside.
Prepare the bechamel by melting the butter and adding the flour.
Add the milk gradually by mixing well each time so as not to have lumps.
When all the milk has been incorporated add the grated parmesan and mix with the béchamel.
Pour the cooked leeks into the béchamel sauce and the diced raw salmon and mix. Taste to rectify salt.
Add nutmeg and mix again. Preheat oven to th. 6 (180 ° C).
Pour two tablespoons of the liquid cream into the gratin pan and place on top a layer of lasagna leaves.
Place a third of the leek and salmon mixture and cover with a second layer of lasagna.
Drizzle lasagne leaves with liquid cream.
and repeat the operation again twice, finishing with lasagna, drizzled with the rest of fresh cream spread well over the top. This makes 4 layers of lasagna for 3 layers of preparation.
Spread the mozzarella cut into thin slices over the entire surface of the gratin.
Bake for 40 minutes in a hot oven then add 5 minutes under the grill so as to have a golden gratin.