Description

Delia Smith’s Salmon Lasagne is a layered pasta dish featuring flaked salmon, creamy béchamel sauce, and fresh herbs, all baked together for a rich, flavorful, and satisfying meal. It’s a lighter alternative to traditional meat-based lasagne, offering a delicate seafood flavor balanced with a creamy, cheesy sauce.

Ingredients

For the Salmon Filling:

Salmon Fillets (500g, boneless and skinless) – The star ingredient.
Butter (25g) – Adds richness.
Shallots (2, finely chopped) – Brings a mild sweetness.
Garlic (2 cloves, minced) – Enhances the flavor.
White Wine (150ml) – Adds depth to the sauce.
Fresh Spinach (150g, optional) – Adds freshness and color.
Salt & Black Pepper (to taste) – Enhances the overall flavor.
Fresh Dill or Parsley (2 tbsp, chopped) – Adds a touch of freshness.

For the White Sauce (Béchamel):

Butter (50g) – Forms the base of the sauce.
Plain Flour (50g) – Thickens the sauce.
Milk (600ml, warm) – Creates a smooth consistency.
Grated Parmesan (50g) – Adds richness.
Nutmeg (¼ tsp, grated, optional) – Adds warmth to the sauce.

For Assembling the Lasagne:

Fresh Lasagne Sheets (250g) – Ensures a tender texture.
Grated Cheddar or Gruyère Cheese (100g) – A golden, cheesy topping.
Breadcrumbs (2 tbsp, optional) – Adds a slight crunch.

Instructions

Step 1: Cook the Salmon

Melt butter in a frying pan over medium heat.
Add shallots and garlic, sautéing until soft.
Pour in the white wine and simmer for 2 minutes.
Add the salmon fillets, seasoning with salt and pepper.
Cover and poach gently for 5-7 minutes until just cooked.
Remove the salmon, flake into bite-sized pieces, and set aside.

Step 2: Make the White Sauce (Béchamel)

Melt butter in a saucepan over medium heat.
Stir in the flour and cook for 1 minute, stirring constantly.
Gradually add warm milk, whisking continuously to prevent lumps.
Simmer until thickened, then stir in Parmesan, nutmeg (if using), salt, and pepper.
Remove from heat and set aside.

Step 3: Assemble the Lasagne

Preheat the oven to 180°C (350°F).
Spread a thin layer of white sauce at the bottom of the baking dish.
Lay down lasagne sheets, followed by a layer of flaked salmon and spinach.
Pour over some white sauce and sprinkle with fresh dill or parsley.
Repeat the layers until all ingredients are used, finishing with lasagne sheets and white sauce.
Sprinkle the top with cheddar (or Gruyère) and breadcrumbs.

Step 4: Bake the Lasagne

Cover with foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, until golden brown and bubbling.
Let the lasagne rest for 5 minutes before serving.

Step 5: Serve and Enjoy

Garnish with extra dill or parsley.
Serve hot with a side salad or garlic bread.