Open lasagne with salmon, dill and lemon sour cream

40 Min.

Gesamtdauer

15 Min.

Arbeitszeit

Zutaten für Personen

1 organic lemon
1/2 bunch dill
4 tomatoes
200 sour cream
600g salmon fillet
6 white lasagne sheets
100ml white wine
salt
pepper

Preheat the oven to 170 degrees.
Grate the zest from the lemons, cut the lemon in half and squeeze out the juice.
Pluck the dill sprigs from the stalks and chop roughly.
Halve the tomatoes, remove the seeds and cut into wedges.
Bring a pan of water to the boil and allow the water to soften the lasagne sheets.
Cut the salmon fillets into 4 x 4 cm pieces, sprinkle with lemon juice, salt and pepper.
Mix the dill and sour cream and season with salt and pepper.
Place the salmon in a baking dish.
Spread about a quarter of the dill cream over the fish.
Add the tomatoes to the fish in the dish.
Cover the fish with lasagne sheets.
Spread the rest of the dill cream on top.
Pour in the white wine, cover the dish with a lid or aluminum foil and bake in a preheated oven at 170 degrees for about 20 minutes.
Remove the lid and bake for a further 5 minutes.
Sprinkle the lemon zest over the top before serving.

The lasagna also tastes very good if you use basil instead of dill.