1) Melt 60 g of butter in a saucepan, add the flour, toast it and, stirring, pour the milk and the cream lukewarm, in which you will have dissolved it saffron. Season with salt and pepper and cook the béchamel, stirring it, until it is thick. Turn off the heat and add the grated Parmesan.

2) Sear the lasagna, drain and arrange them on a cloth. Grease 6 baking sheets of about 12×10 cm and place a cut-to-size lasagna on the bottom of each. Make a layer of bechamel, parsley is salmon chopped and continue like this, until all the ingredients are used up. Finish with a layer of salmon.

3) Brush strokes with theegg white the edges of the oven dishes, cover them with pieces of puff pastry cut to size and press them along the edge to make them adhere well. Bake at 180 degrees for 20 minutes.