| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Smoked salmon slices |
| 5 |
|
Sheets lasagne |
|
|
Mixed salad leaves |
| 2 |
|
Lemons; juice only |
| 1 |
tb |
Icing sugar |
| 1 |
tb |
White wine vinegar |
| 100 |
ml |
Olive oil |
| 1 |
bn |
Chives |
| 100 |
ml |
Olive oil |
|
|
Salt and pepper |
INSTRUCTIONS
Cook the lasagne in plenty of boiling salted water and then plunge into
cold water.
Pat dry on a tea towel. In a small tray, layer the smoked salmon with the
lasagne so you have a gateau made up of 5 layers of lasagne and 4 layers of
smoked salmon.Cover with cling film, gently press and refrigerate.
In a liquidizer, add lemon juice, white wine vinegar, icing sugar and olive
oil. Blitz until it forms a creamy dressing and put to one side.
Blitz the chives with the other olive oil until you have a light green oil.
Put to one side.
Remove lasagne from fridge and slice into four rectangles and place one
into the centre of each plate. Dress the salad leaves with a little of the
lemon dressing and arrange on top of the lasagne.
Drizzle the rest of the lemon dressing around the edge along with the chive
oil and serve immediately.
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