Delia Smith Salmon Lasagne Recipe

This luxurious Delia Smith Salmon Lasagne Recipe is a lighter, sophisticated alternative to the meat classic, layering fresh salmon fillets, smoked salmon, and Greenland prawns between sheets of fresh pasta. Bound together with a rich, nutmeg-scented béchamel sauce and topped with bubbling Parmesan, it creates a sumptuous seafood feast perfect for entertaining.

Delia Smith Salmon Lasagne Ingredients

The Seafood Trio:

• 450g (1 lb) Salmon Fillet: Skinned and cut into small cubes. Fresh salmon provides the substantial, meaty bite.
• 175g (6 oz) Smoked Salmon: Chopped. This adds a crucial depth of smoky, salty flavor that seasons the whole dish.
• 175g (6 oz) Frozen Prawns: Defrosted (North Atlantic/Greenland type). These small, sweet prawns add texture.

The Sauce & Pasta:

• 750ml (1 ¼ pints) Milk: Infused with bay leaf, parsley, and onion for a savory base.
• 50g (2 oz) Butter & 50g (2 oz) Plain Flour: The roux foundation.
• 6 Fresh Lasagne Sheets: No-cook fresh pasta ensures a tender bite without pre-boiling.
• 150ml (5 fl oz) Double Cream: Enriches the sauce.
• 50g (2 oz) Parmesan Cheese: Grated, for the golden crust.
• Nutmeg: Freshly grated, the classic spice for white sauce.
• Seasoning: Salt and cayenne pepper (or black pepper).

How To Make Delia Smith Salmon Lasagne

1. Infuse the Milk: Place the milk in a saucepan with a slice of onion, a bay leaf, and a few parsley stalks. Bring to a gentle simmer, remove from heat, and let it stand for 20 minutes to infuse. Strain and discard the aromatics.
2. Make the Sauce: Melt the butter in a pan, stir in the flour, and cook for 1 minute. Gradually whisk in the infused milk until smooth. Bring to a boil, stirring constantly until thickened. Reduce heat and simmer gently for 5 minutes. Stir in the cream and season well with salt and plenty of grated nutmeg.
3. Prepare the Filling: In a bowl, mix the cubed fresh salmon, chopped smoked salmon, and defrosted prawns together. Season lightly with cayenne pepper.
4. Layer: Grease a large rectangular baking dish. Pour a thin layer of sauce on the bottom. Arrange a layer of lasagne sheets. Scatter half the seafood mixture over the pasta. Pour over one-third of the sauce. Repeat: pasta, remaining seafood, one-third sauce. Finish with a final layer of pasta and the remaining sauce.
5. Top: Sprinkle the grated Parmesan cheese evenly over the top layer of sauce.
6. Bake: Preheat the oven to 200°C (180°C Fan / Gas 6). Bake for 40–45 minutes until the top is bubbling and golden brown, and the pasta is tender when pierced with a knife.
7. Rest: Allow the lasagne to stand for 10 minutes before serving. This lets the sauce set slightly so it doesn’t run all over the plate.

Recipe Tips

• Seafood Moisture: Ensure the prawns and salmon are patted dry before mixing. Excess water from frozen seafood can make the lasagne watery.
• Infusion: Do not skip the milk infusion step. The subtle onion and bay flavor prevents the white sauce from tasting bland or cloying.
• Fresh vs. Dried Pasta: Fresh egg pasta sheets are highly recommended here. If you use dried sheets, you must pre-boil them or ensure the sauce is much wetter to cook them through.
• Cayenne Kick: Delia often uses a pinch of cayenne pepper with fish dishes instead of black pepper, as it adds a background warmth that lifts the richness of the cream.

What To Serve With Salmon Lasagne

• Cucumber Salad: Thinly sliced cucumber with vinegar adds a crisp, cooling crunch.
• Steam Broccoli: Simple green vegetables balance the rich sauce.
• Dry White Wine: A Sauvignon Blanc or Pinot Grigio cuts through the creamy béchamel.
• Focaccia: Serve with light bread rather than garlic bread to avoid overpowering the fish.

How To Store Salmon Lasagne

• Refrigerate: Cool quickly and store in the fridge for up to 2 days. Seafood dishes degrade faster than meat ones.
• Reheat: Cover with foil and heat in a 180°C oven for 20 minutes until piping hot in the center.
• Freeze: Can be frozen unbaked or baked. Freeze for up to 1 month. Defrost thoroughly in the fridge before baking/reheating.

Delia Smith Salmon Lasagne Nutrition Facts

• Calories: 620 kcal
• Fat: 35g
• Carbohydrates: 40g
• Protein: 38g
• Calcium: 300mg

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Salmon in Foil Recipe
• Delia Smith Salmon En Croute Recipe
• Delia Smith Salmon Coulibiac Recipe