Potato and Smoked Salmon Lasagna

Recipe by evelynathens
READY IN: 1hr 25mins




  • 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.