Potato and Smoked Salmon Lasagna

Name: Potato and Smoked Salmon Lasagna
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6-9 serving(s)
Ingredients: 2 tablespoons butter; 1 medium leek, white and tender green, coarsely chopped; 1/2 lb fresh wild mushroom, stems removed and caps thinly sliced; 1 garlic clove, minced; 1 tablespoon fresh flat-leaf parsley, finely chopped; 3/4 lb fresh spinach, tough stems discarded, leaves coarsely chopped; coarse salt; 1 cup bottled clam juice; 3/4 cup heavy cream; 2 teaspoons fresh tarragon, finely chopped; 3 lbs large red potatoes, peeled and sliced lengthwise 1/8 inch thick; 6 ounces smoked salmon, coarsely or finely chopped (personal preference)

1

Submitted by evelynathens

"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
Serves:
Units:

Nutrition Information

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ingredients

2 tablespoons butter
1 medium leek, white and tender green, coarsely chopped
¹⁄₂ lb fresh wild mushroom, stems removed and caps thinly sliced
1 garlic clove, minced
1 tablespoon fresh flat-leaf parsley, finely chopped
³⁄₄ lb fresh spinach, tough stems discarded, leaves coarsely chopped
coarse salt
1 cup bottled clam juice
³⁄₄ cup heavy cream
2 teaspoons fresh tarragon, finely chopped
3 lbs large red potatoes, peeled and sliced lengthwise 1/8 inch thick
6 ounces smoked salmon, coarsely or finely chopped (personal preference)

directions

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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photo by Tulip-Fairy

9/19/2006
review by Tulip-Fairy

9/19/2006

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
creation by evelynathens

4/1/2004

An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles.