A spicy variation on a classic theme:
Smoked salmon lasagne with white asparagus
In a mozarella and lime sauce
with bacon and mushrooms…
Introduction
Some might say this is a bit of an exaggeration of weird fusion, but let me tell you, it’s not! When asparagus are in season, this is a classic I make nearly every year. A lasagne with smoked salmon and fresh asparagus, the white gold! You can go different in terms of vegetables, but I went for fresh Dille (must have with Salmon for me), red onions, mushrooms and I also decided to throw bacon in the mix. Just because ANYTHING is BETTER WITH BACON.
Ingredients
- 400 g Smoked Salmon
- 500 g White asparagus
- 200 g Mushrooms
- 100 g Bacon
- 3 Red onions
- 3 Limes
- 200 g grated mozarella
- 200 ml milk
- Salt and pepper to taste
- White whine vinegar
- Lasagne
- 100 g butter
- 2 Table spoons wheat flour
- Chili to taste. I put in 2 Spanish peppers at about 40.000 SHU I estimate.
Preparation
Quite a bit of the preparation is already illustrated next to the ingredient list above. We marinate the smoked salmon in white whine vinegar along with the juice of 3 limes, chopped fresh dille and one finely chopped red onion. We boil the asparagus along with their peels and take them of the fire as soon as they boil. In the mean time, we fry up the chili’s, bacon, 2 more red onions and the mushrooms in butter. Once these are ready we use the same pan and add the flour. We stir right away and add the boiling water of the asparagus to the mix. After boiling in we add the marinated salmon and the fried vegetables and bacon. We add a bit of milk (or more boiling liquid) as to achieve the desired consistency for the sauce. We add about 100 g of grated mozarella as well, to finish our sauce. Now we’re ready to stack and then sample!
Serving tips
- Mix this one up to your own taste. Would also work great with chicken instead of salmon!
- Try a spicier version of this recipe! I believe Habanero’s would work great with this one. The acidity of the lime, vinegar and the dairy would take off most of the edge.
- I’ve added some oregano and smoked red bell peper on top of the grated mozarella, season to your liking.
- I feel like a bit of cumin or ginger would also be interesting in this mix!