Ingredients

• light olive oil 1 tbsp
• unsalted butter 30g
• onion 1, finely chopped
• garlic 2 cloves, crushed
• plain flour 80g
• white wine 150ml
• vegetable stock 300ml
• single cream 150ml
• salmon 4 fillets (lightly smoked if you can get them)
• raw peeled king prawns 180g
• broccoli 1 head, cut into small even florets
• dill ½ a small bunch, finely chopped, plus extra to garnish
• fresh egg lasagne 4-6 sheets
• crème fraîche 160ml
• mozzarella 120g, grated

Method

1. Heat the oven to 180C/fan 160C/gas 4. Put the oil and the butter in a large pan, and melt over a medium heat. Gently fry the onion and garlic for 5 minutes, then add the flour. Fry for a minute until the roux is bubbling and smells biscuity, then turn up the heat to high and add the white wine. Whisk for 2-3 minutes, add the stock, keep whisking until smooth, then stir in the cream. Simmer for 5-10 minutes until the flour taste has cooked out. Turn off the heat and season.

2. Remove the salmon skins (if any) and dice the fish into 3cm chunks. Stir the salmon into the sauce along with the prawns, broccoli and dill. Spoon ¹/2 of the sauce into a 2-litre ovenproof dish, top with 2-3 lasagne sheets (depending on the dish size). Add the remaining sauce and top with another 2-3 sheets of pasta. Spread the crème fraîche over the top, sprinkle over the mozzarella and bake for 40-45 minutes or until golden and bubbling. Sprinkle with extra dill to serve.

Recipe by Olive Magazine