Cost per serving $3.15 view details
- 450 gm Fresh salmon fillet, thinly sliced (like smoked)
- 2 x Limes, juice of
- 5 x Fresh or possibly dry lasagne sheets, each 15 cm/6in x 10cm/4in
- 2 x Lemons, about 50ml/2fl ounce , juice of
- 1 Tbsp. Pink peppercorns
- 1 Tbsp. White wine vinegar
- 1 Tbsp. Icing sugar
- 200 ml Extra virgin olive oil
- 1 x 15 grams bun fresh chives
- 40 gm Mixed baby salad leaves
- Â Â Salt and freshly grnd black pepper
- 1 Arrange the salmon in a shallow non-metallic plate or possibly dish. Pour over the lime juice and season to taste. Toss gently to combine and set aside for about five min or possibly till opaque.
- 2 Cook the lasagne in a pan with plenty of boiling salted water, according to the manufacturers instructions till completely tender (just over al dente), then plunge into cool 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 till you have a gateau. Cover with clingfilm and another small tray.
- 4 Weigh down with tin cans and refrigeratefor at least two hrs or possibly up to 12 hrs till the salmon has set and lost its sliminess.
- 5 Place the lemon juice in a liquidiser or possibly mini blender with the peppercorns, vinegar, sugar and half of the oil. Blitz for a minute till it forms a creamy dressing and pour into a bowl.
- 6 In a clean liquidiser or possibly mini blender blitz the chives with the remaining extra virgin olive oil for a few min till 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.
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|Amount Per Serving||%DV|
|Serving Size 224g|
|Recipe makes 4 servings|
|Calories from Fat 553||79%|
|Total Fat 62.23g||78%|
|Saturated Fat 9.98g||40%|
|Trans Fat 0.0g|
|Total Carbs 12.61g||3%|
|Dietary Fiber 1.8g||6%|