Marinated Salmon Lasagne With Lemon Dressing And Chive Oil

Directions

1. 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. 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. 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. 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. 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. 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. 7 Remove the lasagne from the fridge and slice into four rectangles. Place one in the centre of each serving plate.
8. 8 Dress the salad leaves with a little of the dressing and arrange in small towers on top of the lasagne.