INGREDIENTS

INSTRUCTIONS

Arrange the salmon in a shallow non-metallic plate or dish. Pour  over
the lime juice and season to taste. Toss gently to combine and  set
aside for about five minutes or until opaque.  2 Cook the lasagne in a
pan with plenty of boiling salted water,  according to the
manufacturers instructions until completely tender  (just over al
dente), then plunge into cold water and pat dry with  kitchen paper.  3
Place one lasagne sheet in a small tray lined with cling film and
layer up with the salmon until you have a gateau. Cover with  clingfilm
and another small tray.  4 Weigh down with tin cans and chill for at
least two hours or up to  12 hours until the salmon has set and lost
its sliminess.  5 Place the lemon juice in a liquidiser or mini blender
with the  peppercorns, vinegar, sugar and half of the oil. Blitz for a
minute  until it forms a creamy dressing and pour into a bowl.  6 In a
clean liquidiser or mini blender blitz the chives with the  remaining
olive oil for a few minutes until you have achieved a  bright, light
green oil. Pour into a bowl and set aside.  7 Remove the lasagne from
the fridge and slice into four rectangles.  Place one in the centre of
each serving plate.  8 Dress the salad leaves with a little of the
dressing and arrange in  small towers on top of the lasagne.  Converted
by MC_Buster.  Recipe by: Food & Drink  Converted by MM_Buster v2.0l.

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