We’ve reimagined one of the world’s most popular dishes with Scottish smoked fish and wild garlic – a delicious spring green that perfectly balances our rich kiln roast salmon.
- 2 packets of RR. Spink & Sons Kiln Roast Salmon (2 x 120g), flaked
- 10 Lasagne sheets
- 1 bunch of spring onions, thinly sliced
- 500g of wild garlic, washed & roughly chopped
- 100g Parmesan
For the Béchamel:
- 100g butter
- 100g plain flour
- 1L milk
“There’s nothing better than foraging your own wild garlic when it’s in season – it goes perfectly in this lasagne, which is one of my favourite smoked salmon recipes.” – Scott Fraser, RR. Spink & Sons Chef
- Preheat the oven to 180°C.
- First make the béchamel – melt the butter in a saucepan over a low-medium heat and mix in the flour to form a paste. Whisk in the milk until smooth, then slowly bring to the boil. Simmer gently for 5 minutes and leave to cool.
- Meanwhile cook the spring onions in a little olive oil, until soft. Add the wild garlic and cook for a couple of minutes until it wilts. Transfer the mixture to a colander to drain any excess liquid; leave to cool.
- To assemble the lasagne: layer about a third of the béchamel into a square tin cover with two or three of the lasagne sheets. Spoon over a third of the wild garlic mixture and a third of the Kiln Roast Salmon.
- Continue the layers until all the mix is used up. For the top layer spoon a thin layer of sauce over the pasta and cover with grated parmesan. Bake in in the pre-heated oven for 40-50 minutes.