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1
Preheat the oven to 350u00b0F.
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2
Melt the butter in a large, heavy skillet.
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3
Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
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4
Add the mushrooms and cook, stirring, until softened, about 6 minutes.
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5
Transfer to a large bowl and add the garlic and parsley.
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6
Wipe out the skillet.
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7
Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
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8
Stir the spinach into the mushrooms and season with coarse salt.
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9
In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
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10
In a large bowl, rinse the potato slices in cold running water until the water runs clear.
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11
Drain the potato slices and pat dry.
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12
In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
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13
Spread 1/2 the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
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14
Repeat the process with another 1/2 the remaining potato slices and all the other 1/2 of the spinach-mushroom mixture.
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15
Cover with the last potato layer and pour the cream mixture evenly over the top.
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16
Cover the lasagne with foil and bake for 1 hour.
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17
Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.
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18
Note: The lasagne can be made 1 day ahead to this point; cover and refrigerate.
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19
Let return to room temperature, then rewarm in a 350F oven for about 30 minutes.
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20
Preheat the broiler.
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21
Broil the lasagne for about 1 minute, until the potatoes are crisp.
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22
Let cool slightly before serving.
