Smoked salmon lasagne, lemon dressing and chive oil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Smoked salmon slices |
| 5 | Sheets lasagne | |
| Mixed salad leaves | ||
| 2 | Lemons; juice only | |
| 1 | tablespoon | Icing sugar |
| 1 | tablespoon | White wine vinegar |
| 100 | millilitres | Olive oil |
| 1 | bunch | Chives |
| 100 | millilitres | Olive oil |
| Salt and pepper | ||
Directions
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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