SMOKED SALMON, LEEK & DILL LASAGNE
Prep: 35 minutes.
Cooking: 50 minutes. Serves: 4-6.
50g salted butter
2 tablespoons (40ml) olive oil
1 leek, finely diced
1 teaspoon (5g) chopped fresh dill leaves
¼ cup capers, finely chopped
300g fresh lasagne sheets
250g smoked salmon slices
⅓ cup finely grated parmesan cheese
White sauce
50g unsalted butter
½ cup (75g) plain flour
400ml full-cream milk, skim if preferred
½ teaspoon nutmeg
1 cup (230g) sour cream
1 Preheat oven to 200°C (180ºC fan-forced). Grease a 28x22x3cm baking dish.
Place butter, oil and leek in a frying pan. Cook over low to medium heat for 2 minutes, stirring occasionally, or until leek softens. Add dill and capers. Continue cooking, stirring, for 2 minutes. Remove from
