| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Food &, Drink | 4 | servings | ||
INGREDIENTS
| 450 | g | Fresh salmon fillet; thinly sliced (like |
| ; smoked) | ||
| 2 | Limes; juice of | |
| 5 | Fresh or dried lasagne sheets; each 15 cm/6in x | |
| ; 10cm/4in | ||
| 2 | Lemons; about 50ml/2fl oz , | |
| ; juice of | ||
| 1 | tb | Pink peppercorns |
| 1 | tb | White wine vinegar |
| 1 | tb | Icing sugar |
| 200 | ml | Olive oil |
| 1 | 15 grams bun fresh chives | |
| 40 | g | Mixed baby salad leaves |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1 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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