Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star in 2007.
Tom Kitchin’s Smoked Salmon & Spinach Lasagne
Ingredients (serves 4)
95g butter, plus extra for greasing
75g plain flour
850ml whole milk
1 ⁄2 leek, cut into thin strips
400g baby spinach
2 garlic cloves, crushed
8–10 lasagne sheets
500g smoked salmon, cut into 2 x 2cm pieces
350g cheddar cheese, grated
4 sprigs of dill, chopped
- Melt 75g of the butter in a heavy based pan. Add the flour and cook for 1-2 mins. Slowly add the milk and cook for 8-10 mins, stirring continuously without letting it boil too hard, until the sauce thickens.
- Heat the oven to 180C/fan 160C/ gas 4 and grease a lasagne dish with butter. Melt the remaining 20g butter in pan, add the leek and cook for 2–3 minutes. Season with salt and pepper. Add the spinach leaves (a bunch at the time is easier) and the garlic and cook for a further 2-3 mins until the spinach has wilted. Drain off the excess liquid.
- Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek and spinach mixture and then some smoked salmon. Sprinkle over some cheese. Repeat the process finishing the top layer with sauce, a few pieces of salmon and grated cheese. Cook for 45 mins until golden. To check if the lasagne is cooked insert a fork. If there is no resistance, the lasagne is ready.
- Sprinkle the dill over the top of the lasagne and serve with a fresh green salad.