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Tom Kitchin’s Salmon and Spinach Lasagne

Need a new mid-week meal? This Scandi salmon take on a lasagne (with 63% off Muddy recommended wine pairings) can be prepared in advance and is totally delicious.

DINING AT HOME IN PARTNERSHIP WITH

This comforting pasta bake is easy to prepare and always popular. The recipe is based on a Scandinavian dish that my wife Michaela has been making for years. It’s absolutely delicious and has the added advantage that it can be prepared in advance, ready to bake and serve when required.

Ingredients

  • 100g unsalted butter, plus extra for greasing
  • 100g plain flour
  • 950ml whole milk
  • 1 tablespoon Dijon mustard
  • ½ teaspoon grated nutmeg
  • ½ leek, cut into thin strips
  • 400g baby spinach
  • 2 garlic cloves, crushed
  • 8–10 lasagne sheets
  • 500g smoked salmon, cut into 2cm squares
  • 250g cheddar, grated
  • 50g parmesan, grated
  • 4 dill sprigs, chopped
  • salt and freshly ground black pepper
  • green salad, to serve

Method

Melt 75g of the butter in a heavy-based saucepan over a medium heat. Add the flour and cook out for 1–2 minutes, then slowly add the milk, stirring as you go. Cook for 8–10 minutes, stirring continuously without letting the sauce boil too hard, until thickened. Once thickened, add the mustard and nutmeg. 

Preheat the oven to 180°C/160°C fan/Gas mark 4 and grease a lasagne dish with butter. 

Melt the remaining 25g of butter in a saucepan, add the leek and cook for 2–3 minutes to soften a little. Season with salt and pepper, then add the spinach leaves (a handful at a time is easier) and the garlic and cook for a further 2–3 minutes, 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, then some smoked salmon. Sprinkle over some cheddar and parmesan. Repeat the process, finishing the top layer with sauce, a few pieces of salmon, and grated cheese. Bake for 45 minutes, until golden and the lasagne is tender. (To check if the lasagne is cooked, insert a fork – if there’s no resistance, it’s ready.) 

Sprinkle the dill over the top and serve with a fresh green salad. 

Tom Kitchin’s Salmon and Spinach Lasagne is taken from the cookbook, Chefs at Home. It is a compilation of simple dishes from the nation’s most renowned chefs, which they prepared at home during lockdown when there were limited ingredients available. 100% of all royalties go to Hospitality Action.

Suggested wine pairings

Christophe et Fils Petit Chablis 2019
£13.99 from Naked Wines or £6.25 for Muddy readers

Smoked salmon & chablis is the classic match with the right level of acidity to complement the fish beautifully. Available in our exclusive Muddy Luxe Case of 12 bottles for £75 (RRP £202.38), all matched perfectly with a recipe from our Dining at Home series.

Kruger Family Old Vines Chardonnay 2020
£12.99 from Naked Wines or £4.17 for Muddy readers

Produced on the oldest Chardonnay vineyard in South Africa, the oak in this wine will give a creaminess that perfectly pairs with the sauce in this lasagne. Available in our exclusive Muddy Mixed Case of 12 bottles for £50 (RRP £140.88), all matched perfectly with a recipe from our Dining at Home series.

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