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Smoked Salmon and Spinach Lasagne

Smoked Salmon and Spinach Lasagne

Serves 4-6


Béchamel sauce 

75g butter

75g plain flour

850ml milk

sea salt and freshly ground black pepper



25g butter

1 leek, trimmed, washed and cut  into strips

400g baby spinach

2 garlic cloves, peeled and crushed

400g smoked salmon 

300g Cheddar, grated

8–10 lasagne sheets

4 dill sprigs, roughly chopped, to garnish



Heat the oven to 180°C/Gas 4

To make the béchamel sauce,  melt the butter in a heavy-based saucepan, stir in the flour and cook for 1–2 minutes

Slowly stir in the milk and cook at a gentle simmer, stirring frequently, until the sauce thickens

Season with salt and pepper to taste

Set aside

For the lasagne, melt half the butter in a heavy-based pan over a medium-low heat

Add the leek strips, season with salt and pepper and sweat gently for 2–3 minutes

Add the spinach leaves, a handful at a time, along with the garlic and cook for another minute or two

Drain off the excess liquid

Use the rest of the butter to grease a large square or rectangular ovenproof dish

Cut the smoked salmon into small pieces, roughly 2cm square

Spoon a layer of the béchamel sauce over the bottom of the dish and layer a third of the lasagne sheets on top

Spoon half of the leek and spinach mixture over the lasagne, followed by a good third of the smoked salmon, then cover with a third of the remaining béchamel and sprinkle some cheese over the surface

Repeat the layers of lasagne, leek and spinach, smoked salmon, béchamel and cheese, then cover with a top layer of lasagne

Spoon the rest of the béchamel sauce on top and scatter over the remaining smoked salmon and grated cheese

Bake for about  45 minutes until the top is a deep golden colour

To check that the lasagne is cooked, insert a knife in the middle; it should meet with minimal resistance

Scatter the chopped dill on top of the lasagne and serve, with a crisp green salad on the side

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