Courgette and hot smoked salmon 'lasagna' Recipe


Preheat the oven to 220°C

Warm 1 tbsp olive oil and softly fry a  minced shallot for 5 mins and for the last min a minced clove of garlic

Slice a courgette lengthwise as thin as possible, brush with olive oil and roast them in the hot oven for 10 min

Take them out and lower the temp to 180°C

In the meantime mix 125g ricotta, 1 egg, 7g hacked dill, 7g hacked chives, the zest of 1/2 lemon and the juice of 1/4 lemon with the shallot and season with salt and pepper

Brush a 20 x 15 cm oven dish with olive oil and cover the bottom with some ricotta, followed by a layer of courgette slices and then a layer of pulled hot smoked salmon (from 250g in total).

Repeat this till everything is used, finish with a layer of courgette

Bake this 'lasagna' for 15 mins. Rest 10 min before serving, finish with 20g toasted pumpkin seeds and some leftover herbs

(Here Yvette van Boven's original recipe in Dutch)



from simple food, looking good
Courgette and hot smoked salmon 'lasagna' Recipe

from Sweet Cake

Courgette and hot smoked salmon 'lasagna' Recipe https://sweetteabiscuits.blogspot.com/2023/08/courgette-and-hot-smoked-salmon-lasagna.html

Comments

Post a Comment

Popular posts from this blog

Crispy braised Iberico pork collar Recipe

Image
It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simmer for 3 hours. Then I took out the oni
Read more

Mango salad and red snapper

Image
Mix cubes of fresh mango and avocado plus some red onion, red chili, a couple of shrimps and  coriander Sprinkle with lemon juice and olive oil.  Fry the fillets of red snapper, skin side down, for about 5 mins.  Then the other side for a minute or 2. For decoration I added some cubes of beetroot. Inspired by good old Rick Stein
Read more

Brill, shrimps, parsley root, beurre blanc Recipe

Image
Hack 50g  celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic.  Panfry the veggies in some soy oil, with 3 sprigs of  thyme  After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce. Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins. Crush some black pepper corns with your knife and add to the beurre blanc Strain the beurre blanc in a sieve  Peel a  parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins Season the filets (120g)  of brill  and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy. Start plating with the parsle
Read more