Mille Salmon


  • Fresh Salmon shredded finely

  • 1 Dessert Spoon Caper

  • 1 Dessert Spoon Basil chopped

  • 1 Dessert Spoon Dill chopped

  • 1 Dessert Spoon shallot finely chopped

  • 1 Spanish Onion finely chopped

  • 1 Avocado

  • Tomato Concasse skinless and seedless

  • 1 handful watercress

  • Lemon Juice and Zest

  • Lasagne sheets


  • 1.

    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.

  • 2.

    Add watercress to mixture and mix through. At last minute add avocado and gently mix through.

  • 3.

    Cut Lasagne sheets into squares and blanch them in boiling salted water for about 3 minutes.

  • 4.

    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.

  • 5.

    Place another layer of mixture to top and another layer of pasta.

  • 6.

    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.)

  • 7.

    Garnish with lemon zest.

  • 8.

    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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