Marinated salmon lasagne with lemon dressing and chive oil

Ingredients

Quantity		Ingredient
450	grams	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	tablespoon	Pink peppercorns
1	tablespoon	White wine vinegar
1	tablespoon	Icing sugar
200	millilitres	Olive oil
1		15 grams bun fresh chives
40	grams	Mixed baby salad leaves
		Salt and freshly ground black pepper

Directions

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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