Salmon Lasagna

For the salmon lasagna, melt butter, heat wheat flour in it until it is light yellow. Add chicken soup and stir well.

Bring sauce to a boil, simmer gently for 15 minutes. Stir through whipped cream and egg yolks and add to the sauce. Season to taste with salt and freshly ground pepper.

Wash the salmon, dry it, sprinkle with juice of one lemon and let it stand for 15 minutes.

Then cut into thin strips. Wash the spinach and cut into strips. Blanch briefly in salted water and drain well.

Cover a greased baking dish with a thin layer of sauce, then alternate layers of vegetables, fish, lasagna sheets and again some sauce. Cover with lasagna sheets as the last step. Sprinkle with grated cheese if desired.

Place in the cold oven. Bake at 180 °C for about 25 minutes.

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