Potato And Smoked Salmon Lasagna

---

An elegant lasagna from chef gary danko that uses thin potato slices in place of the traditional lasagna noodles.

---

Steps

---

Preheat the oven to 350f.

---

Melt the butter in a large , heavy skillet.

---

Stir in the leek and cook over medium heat , stirring occasionally , until just tender , about 5 minutes.

---

Add the mushrooms and cook , stirring , until softened , about 6 minutes.

---

Transfer to a large bowl and add the garlic and parsley.

---

Wipe out the skillet.

---

Add the spinach and toss over medium-high heat until wilted , about 2 minutes.

---

Stir the spinach into the mushrooms and season with coarse salt.

---

In a small bowl , combine the clam juice , cream , tarragon and 1 tsp coarse salt.

---

In a large bowl , rinse the potato slices in cold running water until the water runs clear.

---

Drain the potato slices and pat dry.

---

In a 9 x 13 inch non-reactive baking dish , arrange 1 / 3 of the potatoes , overlapping the slices.

---

Spread the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.

---

Repeat the process with another the remaining potato slices and all the other of the spinach-mushroom.

---

Ingredients

---

butter, leek, wild mushroom, garlic clove, fresh flat-leaf parsley, fresh spinach, coarse salt, bottled clam juice, heavy cream, fresh tarragon, red potatoes, smoked salmon