EASY AND YUMMY SALMON LASAGNE WITH POACHED EGG

 

As traditional and cozy as it gets is smoked salmon with a boldly perched poached egg above it. In this lasagna recipe, hot smoked salmon is combined with spinach, an oozing yolky egg, and a white sauce with a mustard flavor. However, we have sandwiched it between layers of silky lasagne sheets rather than serving it on top of some fluffy mashed potatoes. The end product is a wonderful, original recipe for smoked fish that is suitable for brunch, lunch, and dinner.

HOT, DELICIOUSLY SMOKED SALMON

Instead of cold smoked salmon, heated smoked salmon must be used in this salmon lasagne. The flavor and texture are different. The thinner slices of cold-smoked salmon might stay flexible and appear raw since it is smoked at a temperature of roughly 32°C. However, hot smoking not only provides the salmon a significantly more smoky flavor, it also offers it a firmer texture because it is smoked at a higher temperature, allowing you to break it into huge flakes, which is what we want in our lasagne. These flakes pair perfectly with a soft poached egg because they are rich, smokey, and meaty.

Try adding partially smoked salmon fillets, which are readily available in most shops, to tame the end result for a dish that is less powerful and easier on the palate. Of course, a normal fresh salmon fillet will serve for anyone who doesn't care for smoked fish at all. Even though hot smoked salmon has already been cooked, fresh or partially smoked salmon will cook in the oven for the exact same amount of time without any additional preparation.

EASY SALMON LASAGNE WITH A BECHAMEL BAE

Making seafood lasagne is simple, delicious, and adaptable. Although there are tomato-based and cream-based variations available, this salmon lasagne recipe eliminates the need for two sauces, as would be the case with a regular lasagne. We decide to only prepare the béchamel sauce instead, as that will be the layer that would soften the lasagne sheets.

The smoked salmon itself flavoring the sauce properly without the dish being over-bearing with intense flavors or an excessively creamy texture, so you may reduce the amount of additional rich flavors for the sauce, such as a stock or cream.

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EASY AND YUMMY SALMON LASAGNE WITH POACHED EGG

19 July 2022, Flavourise Submit a Comment

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Jump to: Hot smoked salmon lasagne with spinach and a poached egg that is simple, elegant, and delectable. This flavorful salmon lasagne recipe is special and full of flavor.

lasagna with salmon and spinach

As traditional and cozy as it gets is smoked salmon with a boldly perched poached egg above it. In this lasagna recipe, hot smoked salmon is combined with spinach, an oozing yolky egg, and a white sauce with a mustard flavor. However, we have sandwiched it between layers of silky lasagne sheets rather than serving it on top of some fluffy mashed potatoes.

Ingredients and alternatives for HOT SmokedSalmon Lasagne

Again, due to the flavor of the smoked salmon, this kind of béchamel sauce doesn't require the use of milk that has been infused with nutmeg, bay leaf, and pepper. This reduces the amount of time needed for preparation in addition to making it simpler to create. We want to produce a lasagne that closely resembles the traditional side dishes served with smoked salmon, which often include buttery mashed potatoes, spinach, and a whole-grain mustard sauce, as well as a poached egg with a perfectly yolky center. This merely requires that our béchamel sauce be adorned with

a poached egg on top of a mustard sauce with a delightfully yolky yolk. This just calls for a teaspoon to a tablespoon of wholegrain mustard and freshly torn spinach to be incorporated into our béchamel sauce, depending on how you prefer it. A little squeeze of fresh lemon juice goes a long way, and fish like salmon always benefit from its zing. Of course, you should also add some fresh green herbs. While smoked salmon and dill are a classic pairing, other traditional salmon recipes pair the fish with parsley, chervil, or tarragon, which are all acceptable substitutes. For this recipe, we used fresh dill.