Potato And Smoked Salmon Lasagna Recipes

POTATO AND SMOKED SALMON LASAGNA

Steps:

• Preheat the oven to 350°F.
• Melt the butter in a large, heavy skillet.
• Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
• Add the mushrooms and cook, stirring, until softened, about 6 minutes.
• Transfer to a large bowl and add the garlic and parsley.
• Wipe out the skillet.
• Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
• Stir the spinach into the mushrooms and season with coarse salt.
• In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
• In a large bowl, rinse the potato slices in cold running water until the water runs clear.
• Drain the potato slices and pat dry.
• In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
• Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
• Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
• Cover with the last potato layer and pour the cream mixture evenly over the top.
• Cover the lasagne with foil and bake for 1 hour.
• Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
• Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
• Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
• Preheat the broiler.
• Broil the lasagne for about 1 minute, until the potatoes are crisp.
• Let cool slightly before serving.

POTATO AND SMOKED SALMON KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Brush an 8 by12 lasagna dish with 2 tablespoons of chicken fat. In a medium skillet over medium heat, add 1 tablespoon of chicken fat and onions, and saute for 2 minutes, or until translucent. Let onions cool.
• In a large bowl, mix potatoes, cooked onions, and dill together with remaining chicken fat and season with salt. Place mixture in lasagna dish and bake in the oven for 45 minutes to 1 hour, or until potatoes are tender in the center and crisp on top.
• Remove from pan and layer top with smoked salmon. Cut into 10 equal size portions and serve.

POTATO GALETTES WITH SMOKED SALMON

Steps:

• Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
• Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

SMOKED SALMON NEW POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

SALMON LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
• Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

SMOKED SALMON LASAGNE

Steps:

• Preheat the oven to 180°C To make the white sauce saute the sliced leeks and cashews in a little water until soft. Transfer to a blender and add the milk. Blend until smooth and then return to the pan.
• Mix the cornflour with 2 teaspoons of water until smooth, and then add to the sauce. Bring back to the boil. If the sauce seem too thick, add more milk. If too thin add mor cornflour. Season with salt and pepper.
• Put the mushrooms and balsamic vinegar in a frying pan and cook over hihg heat, stirring occasionally for 5 minutes. Remove from the heat and stir in the chopped basil.
• Spread a third of the white sauce over the base of a 3 litre (12 cup) casserole dish. Add a layer of the lasagne sheets, then half the spinach and the mushrooms. Top with another layer of lasagne, another thrid of the white sauce, the asparagus, salmon, anchoives, remaining spinach and then a final layer of pasta and sauce.
• Sprinkle the feta cheese over the top. Cover and bake for 20 minutes then uncover and grill 5-8 mins to brown the top.

DILL-LICIOUS SALMON AND SPINACH LASAGNA:

Steps:

• Preheat oven to 350°F.
• Pour wine into a wide shallow sauce pan, add lemon, garlic and about half of the dill (whole stems will work best), and salt and pepper to taste. Bring to a low simmer, add salmon, and poach until cooked through, turn once if liquid does not cover fish.
• Set salmon aside, and allow to cool. Remove dill sprigs, lemon slices, and garlic, increase heat to high, and reduce poaching liquid to 1/2 cup.
• Thin creme fraiche with reduced cooking liquid to a drizzle-able sauce consistency. Stir in green onions, pimientos, nutmeg, and the other half of the dill minced fine, and salt and pepper to taste. Refrigerate until ready to use.
• Flake salmon into generous bite size pieces with a fork or fingers. Refrigerate until ready to use.
• Cook lasagna noodles according to package directions.
• Lightly oil the bottom of a 9x13 baking dish. Layer 1/3 each of pasta, spinach leaves, salmon, sauce, and cheeses. Finish with cheeses on top.
• Bake about 30 minutes, until hot and bubbly, and cheese is melted.
• Allow lasagna to cool slightly and set up before slicing and serving. Enjoy!

SMOKED SALMON SCALLOPED POTATOES

Steps:

• preheat the oven to 350 degrees.
• grease a 9 by 13 inch baking or casserole dish.
• place a layer of sliced potatoes in the dish. sprinkle with 1/4 of the salmon, 1/4 of the onions and 1/4 of the garlic.
• sprinkle with salt and continue layering like this until all of the potatoes, onions, salmon and garlic are used.
• pour the cream over the casserole.
• top with grated cheese.
• bake for 40 minutes or until golden.