Hospitality Action | www.hospitalityaction.org.uk
Tom Kitchin serves up this tasty lasagne dish, taken from a new cookbook, Chefs At Home.
This comforting pasta bake is easy to prepare and always popular. The recipe is based on a Scandinavian dish that my wife Michaela has been making for years. It’s absolutely delicious and has the added advantage that it can be prepared in advance, ready to bake and serve when required.
All proceeds from the sale of the book, which costs £26, are going to Hospitality Action, the charity for the hospitality industry.
100g of plain flour
950ml of whole milk
1 tbsp of Dijon mustard
½ tsp of grated nutmeg
½ leek, cut into thin strips
400g of baby spinach
2 garlic cloves, crushed
500g of smoked salmon, cut into 2cm squares
250g of Cheddar, grated
50g of Parmesan, grated
4 dill sprigs, chopped
Salt and freshly ground black pepper
Green salad, to serve
Melt 75g of the butter in a heavy-based saucepan over a medium heat. Add the flour and cook out for 1–2 minutes, then slowly add the milk, stirring as you go. Cook for 8–10 minutes, stirring continuously without letting the sauce boil too hard, until thickened. Once thickened, add the mustard and nutmeg.
Preheat the oven to 180°C/160°C fan/Gas mark 4 and grease a lasagne dish with butter.
Melt the remaining 25g of butter in a saucepan, add the leek and cook for 2–3 minutes to soften a little. Season with salt and pepper, then add the spinach leaves (a handful at a time is easier) and the garlic and cook for a further 2–3 minutes, until the spinach has wilted. Drain off the excess liquid.
Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek and spinach mixture, then some smoked salmon. Sprinkle over some cheddar and parmesan. Repeat the process, finishing the top layer with sauce, a few pieces of salmon, and grated cheese. Bake for 45 minutes, until golden and the lasagne is tender. (To check if the lasagne is cooked, insert a fork – if there’s no resistance, it’s ready.)
Sprinkle the dill over the top and serve with a fresh green salad.
Extract taken from Chefs at Home: Delicious Family Recipes from the UK’s Leading Locked Down Chefs (£26, Jon Croft Editions)
Photography © Kris Kirkham