Summary

Ingredients

• 450 g creamed spinach, frozen
• 375 g salmon fillet (s), frozen
• 3 tablespoon tomato paste
• 250 g cream, for boilin, 15% fat
• 100 g cheese, rated
• 4 teaspoons crème fraîche
• salt
• pepper
• nutmeg
• some oil
• 1 tablespoon sauce thickener, light
• 8 lasagne plate (s)
• Paprika powder, noble sweet

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Instructions

1. Thaw the salmon fillet overnight, or at least let it thaw. Thaw the creamed spinach in a saucepan for 1-2 hours.
2. Thaw and warm the creamed spinach over low heat. Season with nutmeg.
3. Rinse the salmon fillet with cold water, pat dry and cut into bite-sized pieces.
4. Heat a little oil in a non-stick pan. Fry the salmon fillet in it. Salt and pepper. Add tomato paste and sweat a little. Deglaze with the cream. Season again with salt, pepper and paprika. Tie the sauce with the sauce tie.
5. Brush a suitable baking dish with a little oil. Layer in it as follows: spinach, lasagne plates, salmon sauce, lasagne plates, spinach, lasagne plates, salmon sauce.
6. Place the creme fraiche in blobs on the last layer of salmon sauce. Sprinkle with the cheese.
7. Bake in a preheated oven (175 ° C top / bottom heat) for 30 minutes.