Salmon and Spinach Lasagne

Preparation

1. Cook the onion with the spinach and cream in a pan over a low heat until the spinach is thawed and hot. Crush in the garlic and season generously with salt, pepper and nutmeg to make a runny spinach sauce.
2. For the sauce, melt the butter, add the flour and brown briefly. Deglaze with the hot milk, stir in the cream and water and season with tomato purée, garlic salt, onion salt and pepper. The sauce should stay rather thin so that the sheets can absorb it.
3. Cut the salmon into small cubes while still half frozen. Preheat the oven to 180 °C fan.
4. Layer in a medium baking dish: sauce, lasagne sheets, spinach, lasagne sheets, sauce with the salmon cubes, lasagne sheets, and finally sauce and the grated cheese.
5. Bake for about 30 minutes until the cheese is golden brown and the sheets are soft. Leave to stand briefly before cutting.

Drink with it

• White wine · excellent match

  Pinot Blanc (Weißburgunder), dry

  Creamy fruit and medium acidity cut the cream without masking the salmon.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · good match

  Lightly oaked Chardonnay

  A round body carries the cheese crust, and the acidity keeps the cream sauce fresh.

• Rosé · good match

  Dry rosé

  Fresh acidity and subtle red fruit suit the salmon and the tomato purée in the sauce.

• Pale lager · good match

  Helles (pale lager), mild

  A soft malt note and carbonation loosen up the cream and cheese.

  Pils or Helles: What's the Difference? ↗