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Side dishes and vegetables, vegetarian dishes and bakes 47
Salmon lasagne [Index: ]
MCRC00902070_BO_Lachslasagne-019_F39MCIM00907288_SE_Lachslasagne-009MCRC00903279_NF_Lachslasagne-016_RZ1BakesBakesFishPreparation methodsBakingRecipe categoriesSide dishes, BakesFish
For 2 servings
Medium ovenproof dish
LASAGNE:
1 onion
20 g butter
1 heaped tbsp flour
300 ml milk, cold
150 ml cream, cold
Salt
Pepper, freshly ground
2 tbsp lemon juice
1 large kohlrabi
½ bunch dill
200 g smoked salmon, sliced
6-8 lasagne sheets
50 g Emmental, finely grated
IN ADDITION:
Butter for greasing
Per serving
797 kcal, 63 g carbs, 35 g fat, 56 g protein,
5,2 BU
PREPARATION
1. For the Béchamel sauce, finely dice the onion and sweat in the butter until translucent. Add the
flour and sweat. Pour in the milk and cream. Season the sauce generously with salt, pepper and
lemon juice and boil down for about 10 minutes.
2. Trim, wash, peel and halve the kohlrabi. Cut it crosswise into very thin slices. Blanch in boiling salt
water.
3. Grease the dish.
4. Rinse the dill. Set a couple of nice sprigs aside and finely chop the rest and stir into the sauce.
5. Cover the base of the dish with Béchamel sauce. Then alternately layer kohlrabi slices, sliced
smoked salmon and lasagne sheets on top of each other. Pour the Béchamel sauce between the
layers. Finally, pour the remaining sauce over the top, sprinkle with the Emmental cheese and bake
the lasagne as indicated.
6. Garnish the cooked lasagne with the remaining dill sprigs.
Setting procedure:
Top/bottom heating
180 °C
Added steam, medium
Cooking time: 40-50 minutes
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