Wednesday, March 23, 2011

Salmon Lasagne with Saffron

I have a great savoury recipe for you! With this lasagne you can impress guests and guess what, it is extremely easy to make. It can be prepared in advance so that you will only have to put it in your oven when your guests arrive.

The combination of salmon and saffron works perfectly... and I like the yellow color.

(Source: Betty Bossi Magazin 10/2009)

300g cream curd ("Rahmquark")
180g sour cream ("saurer Halbrahm")
120g grated Sbrinz cheese (1/3 kept aside)
1 sachet of saffron
1 tsp salt
a pinch of pepper

250g fresh lasagne sheets (NOTE: Take fresh pasta sheets, not the firm ones. There are also firm pasta sheets which do not require per-cooking, but according to a friend of mine, the lasagne was too dry in the end. For my friends from Switzerland: There is also rolled out pasta dough available at MIGROS for instance.)
400g salmon filet without skin, grey fat layer removed

Preheat oven to 200°C. Chop the salmon into pieces and set aside. Mix curd, sour cream, Sbrinz, saffron, salt and pepper.

Butter an oven-safe pan of about 2.5l capacity. Layer lasagne sheets, salmon and curd batter. End with the curd batter and cover with the rest of the grated Sbrinz.

Bake for about 25 minutes (you can prepare this lasagne up to a day in advance, in that case, you'll probably have to leave it in the oven for about 5 more minutes).

I usually serve it with a salad. Serves 3 - 4 people.

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