Seafood Lasagna with Smoked Salmon and Prawns
- 450g/1 lb smoked salmon fillet, sliced into thin strips
- 400g/14.1 oz prawns, peeled and deveined
- 2 cups/475ml grated cheese (mix of mozzarella and parmesan)
- 180g/6.3 oz fresh spinach leaves
- 4 large lasagna noodles
- 2 tbsp/30g unsalted butter, melted
- 2 tbsp/30g olive oil
- 2 tbsp/30g Dijon mustard
- 1 large onion, thinly sliced
- 1 dl/100ml/3.4 fl oz heavy cream
- 10 cherry tomatoes, halved
- 4 sprigs of fresh dill, chopped
- 2 tsp/10g sambal oelek (chili paste)
- Salt and pepper, to taste
1. Preheat your oven to 350°F (175°C)
2. Peel the prawns and chop them roughly
3. Cut the onion into thin slices and separate them into rings
4. In a large skillet heat olive oil and sauté the onion rings until soft and golden
5. Add chopped dill and cook for 2 more minutes
6. In a bowl mix heavy cream Dijon mustard melted butter salt and pepper until smooth
7. In a baking dish layer the ingredients starting with a layer of the cream mixture
8. Add a layer of lasagna noodles
9. Top with the sautéed onions and dill
10. Add the chopped prawns
11. Place strips of smoked salmon on top
12. Repeat the layers ending with a final layer of the cream mixture
13. Sprinkle grated cheese over the top
14. Bake for about 40 minutes until the cheese is golden and bubbly
15. Take the dish out of the oven and let it sit for 10 minutes before serving
16. Serve with a salad made from fresh spinach dill red onion slices and cherry tomatoes
- large baking dish
- skillet
- oven
- cheese grater
- cutting board
- sharp knife
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