Chilled Smoked Salmon and Rocket Lasagne

by Sue Lawrence

For the tomato sauce, melt the butter in a large frying pan and fry the garlic until lightly coloured
SERVINGS    
 
4-6
PREPARATION TIME
10 MINS
COOKING TIME
40 MINS

Ingredients

125g Sliced Smoked Salmon
50g/2oz Unsalted Butter
4 Garlic Cloves (peeled and crushed)
1kg Cherry Tomatoes (halved)
Salt and Pepper
Bunch of Fresh Basil (coarsely chopped)
350g/12oz Fresh Lasagne (approx. 9 sheets)
Bag fresh Rocket Leaves

Chilled Smoked Salmon and Rocket Lasagne

Instructions

For the tomato sauce, melt the butter in a large frying pan and fry the garlic until lightly coloured. Add the tomatoes and a good pinch of salt and simmer for 15 minutes. Add the basil leaves and remove from the heat.

If using fresh Lasagne sheets cook them in a pan according to the instructions on the packet. Drain.

Place 3 lasagne sheets in the base of a lasagne dish and add a layer of tomato sauce followed by a smoked salmon layer, a rocket layer and another tomato sauce layer. Repeat this until you have used all the ingredients and have finished with the last three lasagne sheets.

Chill and serve at room temperature in small slices, N.B this dish is very rich and needs to be served in small quantities.

This dish can be served warm as well. Cook in a pre-heated fan oven at 190ºC/375ºF/Gas5 for 20 - 25 minutes.

Serve with seasonal salad leaves and crisp bread.

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