Potato and Smoked Salmon Lasagna

"An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles."
Potato and Smoked Salmon Lasagna created by Tulip-Fairy
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.
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  1. Tulip-Fairy
    Potato and Smoked Salmon Lasagna Created by Tulip-Fairy
  2. Tulip-Fairy
    There was a lot of stages to this recipe but don't be put off, it is an easy dish to put together. I made a few substitutes as i didn't have some things to hand. I used asparagus and spring onions cut on the diagonal instead of the leeks and I have never heard of clam juice (I'm in the Uk) so I used fish stock instead, such a simple dish bursting with flavours. I took the leftovers to work for lunch and it microwaved really well too! I will definatly be making this again. Thank you Ev
  3. evelynathens
    An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles.

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