INGREDIENTS

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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