Salmon lasagna with burrata and pistachios: easy, elegant and very creamy
Salmon lasagna with burrata and pistachios is an elegant and surprising dish, perfect when you want to bring something truly special to the table. Layer upon layer, soft, enveloping lasagna sheets alternate with lemon-marinated salmon, bursting with fresh aroma.
Ingredients · Servings 3
- 150g of lasagna sheets (approx.)
- 250g of fresh skinless salmon
- 160 g of burrata
- 40g of pistachios (shelled and unsalted)
- Grated Parmesan cheese, to taste
- 500 ml of (whole) milk
- 40g of butter
- 40g of flour
- Black pepper (amount to taste)
- Nutmeg (amount to taste)
- Salt (amount to taste)
- Lemon zest (preferably organic)
- 1 tablespoon of olive oil
- 2 tablespoons of lemon juice
- Salt (amount to taste)
- Black pepper (amount to taste)
Method · 50 min
- Cut the salmon into cubes. Mix it in a bowl with olive oil, lemon juice and zest, salt and pepper. Stir well.
- Cover the bowl with cling film and leave the salmon in the refrigerator for 10 minutes.
- Chop the pistachios with a knife, without chopping them too finely: leave some chunks. Set aside.
- Melt the butter in a saucepan, add the flour, and stir until you have a light roux. Gradually whisk in the hot milk, and cook until you have a smooth béchamel sauce. Season with salt, pepper, and nutmeg.
- Spread a thin layer of béchamel sauce on the bottom of the dish so that the pasta doesn't stick and to get off to a good start.
- Place a layer of lasagna sheets. Cover with béchamel sauce, distribute some of the marinated salmon, add small pieces of burrata (broken in by hand) and sprinkle with pistachios. Repeat until all the ingredients are used.
- Finish with a generous layer of béchamel sauce, more chunks of burrata, and pistachios. Top with a light sprinkling of Parmesan cheese.
- Bake in a static oven at 180ºC for 25–30 minutes, until the surface is golden brown and the béchamel sauce bubbles around the edges.
- Remove the lasagna from the oven and, if you like, grate a little more lemon zest over it. Let it rest for 10 minutes, then cut and serve.
