1pkt San Remo Instant Curly Lasagna
1sml cauliflower, cut into sml florets
2 egg yolks
500g smoked salmon
½ cup grated parmesan
1 lemon zested
½ cup dill, finely chopped
½ bunch chervil
50g salmon roe
Salt & pepper
Pre heat oven to 180c.
Place cauliflower, cream and butter into a saucepan. Heat gently, over a low heat.
Cook for 30mins or until cauliflower are just soft. Remove from heat and cool slighty.
In a large bowl, combine eggs together and then lemon zest, dill and ricotta.
Season ricotta mix and fold through dill.
Strain cauliflower from cream and keep the cream aside.
Take a baking dish and pour a small amount of cream over the base.
Crush the cauliflower slightly with a folk.
Layer sheets with the ricotta, cauliflower and torn pieces of salmon. Sprinkle parmesan over the top of each layer.
Continue until 4 layers are completed. Cover top layer with ricotta and pour some cream over too.
Bake for 30 to 40 mins or until lasagne is cooked through and golden.
To serve, cut into desired piece and garnish with chervil and salmon roe.