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Salmon Leek Lasagna

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Rate this recipe 3.4/5 (258 Votes)

Ingredients

  • 3 salmon steaks
  • 5 leeks
  • 8 oz Mascarpone
  • 2 eggs
  • generous 3/4 cup sour cream
  • dry lasagna sheets
  • few sprigs of thyme
  • olive oil
  • generous 2 tbsp butter
  • 1/2 cup grated Parmesan cheese
  • salt and pepper

Details

Servings 8
Level of difficulty Easy
Preparation time 30mins
 Cooking time 35mins
 Cost Average budget

Preparation

Step 1

- Slice the leeks.
- Wash and drain.
- In a skillet, saute the leeks in a little olive oil, about 15 minutes, covered, until tender.
- Add salt and pepper.
- Cut the salmon into cubes. Add salt and pepper. Reserve.

Step 2

- In a bowl, combine the mascarpone, sour cream, beaten eggs and salt and pepper.
- Butter a casserole dish. Cover bottom of dish with cream mixture.
- Place sheets of lasagna.
- Top with leeks and salmon. Sprinkle with parmesan and thyme leaves.
- Pour a little more cream mixture

Step 3

Then add a second layer of lasagna sheets, then again leeks, salmon, Parmesan, thyme, and cream.
Finally, place a final layer of lasagna. Pour the remaining cream and finally the remaining Parmesan. Top with a pat of butter.

Step 4

Store in a cool place covered with plastic wrap for 2 h.

Place in oven preheated to 350 ° F for 35 minutes.

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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