Salmon and pistachio lasagna

Salmon and pistachio lasagna is a first course with a unique flavor, ideal for important occasions. A different variant of the traditional recipe that will conquer the palate of your diners. Let's see what we need for the preparation of Salmon and pistachio lasagna. Ingredients 2 eggs 1 egg yolks 250 g Flour 400 gSalmon (fresh) 120 g Pistachios (shelled) 1/2 l Whole milk 50 g Cornstarch 50 g Butter Salt Extra virgin olive oil Nutmeg Black pepper Parsley Preparation Start the preparation of the salmon and pistachio lasagna from the egg pasta. In a bowl, place the flour, eggs and yolk. Mix coarsely with a fork, transfer everything to a work surface. Knead the dough with your hands until you get a smooth texture to the touch. Wrap the egg pasta in tissue paper and let it rest for at least 15 minutes. Start the preparation of the béchamel sauce by placing the milk, corn starch, a pinch of salt and ground nutmeg in a bowl. Blend everything with an immersion blender, when the ingredients are completely blended, transfer the mixture to a saucepan. Let the béchamel thicken over low heat, stirring constantly until it begins to thicken. At that moment add the butter (which you can replace with the same amount of extra virgin olive oil if you want) and mix vigorously. Turn off the heat and let it cool, stirring occasionally to maintain a velvety consistency. Sear the salmon in a non-stick pan for a few minutes and then remove the bones and skin. Fragment it with your hands forming irregular pieces and set it aside. With a food processor, chop the pistachios without the outer skin until they are reduced to flour. Once the egg pasta has rested, roll it out with a rolling pin until it reaches a thickness of 1 – 2 millimeters. Cut rectangles from the size of the pan you have chosen and blanch them for a few minutes in salted water. Stop cooking in cold water and remove excess water with paper towels. Start assembling the salmon and pistachio lasagna by spreading the pan with oil. Mix the béchamel with another 60 ml of milk to make it more liquid and also add ground pepper. Form a layer of béchamel sauce on the bottom of the pan and place a layer of pastry on it. Continue the process with another layer of béchamel sauce, salmon, pistachios, chopped fresh parsley and fine salt. Repeat until the pan is full, and on the last add a drizzle of extra virgin olive oil. Bake the salmon and pistachio lasagna in the oven at 240°C for about 35 – 40 minutes. When cooked, take it out of the oven and serve to your guests.