Potato and Smoked Salmon Lasagna |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 9 |
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An elegant lasagna from chef Gary Danko that uses thin potato slices in place of the traditional lasagna noodles. 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:
1. Preheat the oven to 350°F.
2. Melt the butter in a large, heavy skillet.
3. Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
4. Add the mushrooms and cook, stirring, until softened, about 6 minutes.
5. Transfer to a large bowl and add the garlic and parsley.
6. Wipe out the skillet.
7. Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
8. Stir the spinach into the mushrooms and season with coarse salt.
9. In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
10. In a large bowl, rinse the potato slices in cold running water until the water runs clear.
11. Drain the potato slices and pat dry.
12. In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
13. Spread 1/2 the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
14. Repeat the process with another 1/2 the remaining potato slices and all the other 1/2 of the spinach-mushroom mixture.
15. Cover with the last potato layer and pour the cream mixture evenly over the top.
16. Cover the lasagne with foil and bake for 1 hour.
17. Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
18. Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
19. Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
20. Preheat the broiler.
21. Broil the lasagne for about 1 minute, until the potatoes are crisp.
22. Let cool slightly before serving.
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