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    You are in: Home / Italian / Potato and Smoked Salmon Lasagna Recipe
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    Potato and Smoked Salmon Lasagna

    Potato and Smoked Salmon Lasagna. Photo by Tulip-Fairy

    1/1 Photo of Potato and Smoked Salmon Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    evelyn/athens's Note:

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

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F.
    2. 2
      Melt the butter in a large, heavy skillet.
    3. 3
      Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
    4. 4
      Add the mushrooms and cook, stirring, until softened, about 6 minutes.
    5. 5
      Transfer to a large bowl and add the garlic and parsley.
    6. 6
      Wipe out the skillet.
    7. 7
      Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
    8. 8
      Stir the spinach into the mushrooms and season with coarse salt.
    9. 9
      In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
    10. 10
      In a large bowl, rinse the potato slices in cold running water until the water runs clear.
    11. 11
      Drain the potato slices and pat dry.
    12. 12
      In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
    13. 13
      Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
    14. 14
      Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
    15. 15
      Cover with the last potato layer and pour the cream mixture evenly over the top.
    16. 16
      Cover the lasagne with foil and bake for 1 hour.
    17. 17
      Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
    18. 18
      Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
    19. 19
      Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
    20. 20
      Preheat the broiler.
    21. 21
      Broil the lasagne for about 1 minute, until the potatoes are crisp.
    22. 22
      Let cool slightly before serving.

    Ratings & Reviews:

    • on September 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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato and Smoked Salmon Lasagna

    Serving Size: 1 (297 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 369.1
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 9.7 g
    Cholesterol 59.0 mg
    Sodium 424.3 mg
    Total Carbohydrate 42.8 g
    Dietary Fiber 5.8 g
    Sugars 3.7 g
    Protein 13.8 g

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