Place salmon in mixing bowl and marinate with lemon juice, lemon zest, capers, tomato concasse, shallots, spanish onion, dill, basil and a dash of olive oil. Spoon this mix together.
Add watercress to mixture and mix through. At last minute add avocado and gently mix through.
Cut Lasagne sheets into squares and blanch them in boiling salted water for about 3 minutes.
On each individual serving plate, place a large spoonful of mixture onto plate and make into rough square shape and place 1 layer of pasta over the top of the mixture.
Place another layer of mixture to top and another layer of pasta.
Repeat this one more time. Add one last layer of mixture to the top. (You should end up with 4 layers of mixture and 3 layers of pasta.)
Garnish with lemon zest.
Note:To make tomato concasse blanch tomatoes in hot water, remove skin and seeds and cut remaining flesh into small pieces.
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