1. Preheat the oven to 350°F. 2. Melt the butter in a large, heavy skillet. 3. Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes. 4. Add the mushrooms and cook, stirring, until softened, about 6 minutes. 5. Transfer to a large bowl and add the garlic and parsley. 6. Wipe out the skillet. 7. Add the spinach and toss over medium-high heat until wilted, about 2 minutes. 8. Stir the spinach into the mushrooms and season with coarse salt. 9. In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt. 10. In a large bowl, rinse the potato slices in cold running water until the water runs clear. 11. Drain the potato slices and pat dry. 12. In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices. 13. Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon. 14. Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture. 15. Cover with the last potato layer and pour the cream mixture evenly over the top. 16. Cover the lasagne with foil and bake for 1 hour. 17. Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden. 18. Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate. 19. Let return to room temperature, then rewarm in a 350F oven for about 30 minutes. 20. Preheat the broiler. 21. Broil the lasagne for about 1 minute, until the potatoes are crisp. 22. Let cool slightly before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
