The Salmon Lasagna Pie
As soon as I served it, it was devoured immediately; everyone had seconds and even thirds.
Delicious, light, delicate, and refined.
The salmon lasagna pie is easy to make and sure to impress for your family tables or with guests, I’m sure you’ll make a great impression.
To make the salmon lasagna pie, we’ll start with a light bechamel, not entirely milk-based, but you can dilute it with vegetable broth or fish stock or shrimp.
The heart of this dish consists of this salmon bechamel plus small pieces of provolone and salmon.
All this makes it a truly refined dish.
I will also show you how to make salmon bechamel with the Thermomix.
But now let’s go into the kitchen and prepare it together.
I thought of these recipes with salmon for you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 364.35 (Kcal)
- Carbohydrates 15.65 (g) of which sugars 4.39 (g)
- Proteins 27.01 (g)
- Fat 21.86 (g) of which saturated 13.00 (g)of which unsaturated 8.40 (g)
- Fibers 1.76 (g)
- Sodium 1,542.97 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 9 oz lasagna (fresh)
- 9 oz smoked salmon (in pieces)
- 2 cups milk
- 2 cups vegetable broth (or fish stock)
- 5.5 tbsps butter
- 1 tsp salt
- to taste pepper
- to taste nutmeg
- 7 tbsps flour
- 9 oz smoked salmon (in pieces)
- 9 oz provolone (sweet or smoked)
- 3.5 oz grated parmesan
- 1 bunch chopped parsley
The Salmon Lasagna Pie
Tools
What we need to make
- 1 Baking Dish rectangular 11.8 x 7.9
- 1 Immersion Blender or Thermomix
- 1 Pot
- 1 Parchment Paper
Steps
Let’s go prepare
For this recipe, you can use either fresh or dry lasagna, but if you use dry ones, the bechamel must be more liquid.
Pour the milk with the broth or fish stock into a pot, add nutmeg and salt, and heat them.
Put the butter in another small pot and melt it gently, then add all the flour at once, stirring vigorously with a hand whisk to avoid lumps forming. This is the Roux.
You will see that the Roux gradually turns golden. Now gradually pour in the hot milk, still stirring vigorously, to prevent lumps from forming.
Continue stirring over low heat until the bechamel reaches the creaminess you desire.
Now take 3/4 of the bechamel and set it aside, and in the remaining, add 9 oz of salmon pieces and parsley.
Blend everything,
and as soon as the mixture is creamy, add it to the rest of the bechamel.
Here it is ready, set it aside.
Cut the remaining salmon into pieces, and the provolone too.
Make a layer of bechamel at the base of a baking dish or a lasagna dish, and make a layer of lasagna,
then a ladle of salmon bechamel, add the provolone pieces
and salmon, parmesan.
Continue like this until the end of the ingredients.
And continue like this,
Until the end of the ingredients.
Set aside 1 ladle of salmon bechamel and some salmon pieces.
Cover the dish with parchment paper first and then foil and bake in a preheated oven at 350°F for about 20 minutes.
After the time, uncover the lasagna and pour the bechamel that we had set aside and the salmon pieces over it.
Here is the Salmon Lasagna Pie, ready. Enjoy your meal. Put in the bowl the milk, stock or broth, flour, butter, salt, pepper, and nutmeg, and select: 7 min./195°F/speed 4.
Take 3/4 of the bechamel and set it aside.
Put in the bowl with the rest of the bechamel the parsley and salmon pieces and blend for 15 sec speed 5
Add the obtained mixture to the bowl with the rest of the bechamel.
Stir and continue the recipe as described above.
The Salmon Lasagna Pie. It can be kept for up to 2 days in the fridge, and up to 3 months in the freezer, in airtight containers.
