– use a back of salmon, extract all the bones
– make a light béchamel sauce using half-milk half-water
– season the sauce with nutmeg
– cut the salmon into thin slices crosswise, add a lot of pepper
– make layers of salmon, fresh spinach leaves, béchamel sauce and lasagne
– I also add some chopped chives
– make three of four layers and finish with some grated parmesan
– bake in a hot oven for 25 minutes