Potato And Smoked Salmon Lasagna

Directions

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