Title: Marinated Salmon Lasagne with Lemon Dressing And Chive Oil
Categories: Food &, Drink
Yield: 4 servings

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

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.