Salmon Lasagna
For successful celebrations: transform your lasagna into an exceptional Christmas dish with our Scottish Salmon Rillettes! An easy, elegant and delicious meal that allows you to fully enjoy your guests.
For
6 people
Préparation
30 minutes
Cooking
40 minutes
INGREDIENTS
For the Salmon Rillettes Filling:
2 jars of Scottish Salmon Rillettes Groix & Nature (2 x 100g)
400 g of fresh chopped spinach (or thawed frozen spinach)
1 finely minced shallot
1 clove of minced garlic
1 tablespoon of chopped flat-leaf parsley
1 drizzle of olive oil
For the Creamy Béchamel Sauce:
50 cl (500 ml) of whole milk
30 g of butter
30 g of flour
100 g of fresh cheese (such as St Môret or Ricotta)
Salt, pepper, a pinch of nutmeg
For Assembly:
12 to 15 fresh lasagna sheets
150 g of grated Gruyère or Parmesan cheese
PREPARATION
1. Prepare the Rillettes Filling
In a pan, heat the olive oil and sauté the shallot and garlic.
Add the chopped spinach and let it wilt for a few minutes. Season with salt and pepper.
Remove from heat. Stir in the parsley.
Gently fold the two jars of Scottish Salmon Rillettes Groix & Nature into the mixture. Stir carefully to bind the filling. Set aside.
2. Prepare the Creamy Béchamel
Melt the butter in a saucepan, add the flour, and mix well.
Gradually pour in the cold milk while whisking until the sauce thickens.
Remove from heat. Stir in the fresh cheese for creaminess. Season (salt, pepper, nutmeg).
3. Assembly and Baking
Preheat your oven to (approx. 350°F / Gas Mark 4).
In a baking dish, spread a thin layer of béchamel sauce.
Alternate the layers: lasagna sheets, half of the rillettes and spinach filling, a layer of béchamel.
Repeat: lasagna, the rest of the filling, béchamel.
Finish with a layer of lasagna sheets, béchamel, and grated Gruyère cheese.
Bake for 35 to 40 minutes. Let rest for 10 minutes before serving.
Enjoy your meal!
