| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
people
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Ingredients
- 1 shallot, thinly sliced
- Unsalted butter for sauteing
- 14 ounces (400 grams) salmon fillet, skinned
- Salt and pepper to taste
- 3 1/2 ounces (100 grams) smoked salmon, chopped
- 10 ounces (300 grams) robiola cheese
- 1/2 cup (100 milliliters) whole milk
- 6 oven-ready lasagna noodles
- 3/4 cup (75 grams) grated Parmesan
- Breadcrumbs for sprinkling on top
- Extra-virgin olive oil for drizzling
Ingredients
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Instructions
- Preheat the oven to 350° F (180° C). In a medium pan, cook the shallot in some butter until it begins to color. Add the fresh salmon fillet, season with salt and pepper, and cook, breaking it up with a wooden spoon, until it is cooked through and in pieces.
- In a food processor fitted with the metal blade, combine the smoked salmon and the robiola. Process with drizzling milk through the feed tube until you have a very loose and creamy mixture. (You will not need all the milk)
- Spread a little of the robiola mixture on the bottom of an 8-by-8 inch (20-by-20-centimeter) baking dish. layer 2 noodles on top, overlapping slightly if necessary, and cover with additional robiola mixture, half the salmon fillet, and about 1/4 cup (25 grams) grated Parmesan.
- Layer 2 noodles on top, some of the robiola mixture, the remaining salmon fillet, and another 1/4 cup Parmesan. Top with the remaining 2 noodles, the remaining robiola mixture, the remaining 1/4 cup Parmesan, the breadcrumbs, and a drizzle of olive oil, and season with pepper.
- Slowly pour the remaining milk into the corner of the dish until the pan is filled with a fair amount of liquid. You may not have to use all the milk, or you may need a little extra.
- Cover with aluminium foil and bake for 15 minutes, then remove the foil and bake until the noodles are soft and the top is browned, 5 to 10 minutes. Allow to settle for about 10 minutes before serving.