Any fresh smoked fish will work well here and using tomato juice to make the sauce ensures a delicate flavoured lasagne. Add chopped fresh basil to the fish smoked sauce when in season.

Ingredients

• 1 onion, peeled and finely sliced
• 2 tsp minced garlic
• 2 stalks celery, finely chopped
• ¼ cup tomato paste
• 500 grams smoked fish
• 1½ cups tomato juice
• ½ cup white wine
• ½ cup chopped fresh parsley
• 400 gram packet fresh pasta sheets

Cheese Sauce

• 50 grams butter
• ¼ cup flour
• 2 cups milk
• 1 cup grated cheddar or edam cheese
• ½ cup grated parmesan cheese

Method

1. Heat a dash of oil in a frying pan and add the onion, garlic and celery and cook, stirring regularly for 5 minutes until the vegetables begin to soften, but do not colour.
2. Prepare the fish by removing the bones and skin. Break the fish into pieces and add to the saucepan with the tomato paste and juice, white wine and parsley and cook until heated through. Set aside.
3. For the sauce, melt the butter in a saucepan and add the flour and cook 3-5 minutes. Remove from the heat and stir in the milk, return to the heat and cook until the mixture has thickened, stirring all the time. Cook 1-2 minutes, then remove from the heat and stir in the cheeses and season with salt and white pepper.
4. Cut the pasta sheets to fit a medium-sized lasagne-style dish. Place one sheet on the greased dish and spread with half the smoked fish mixture and one third of the sauce. Repeat the layers finishing with a layer of lasagne and cheese sauce. If wished sprinkle with extra grated cheese
5. Bake at 180°C for 30-40 minutes until hot and golden.