Salmon lasagna with ricotta, parmesan cheese and herbs from the garden
For the pasta:
- 8 eggs
- 1 kg of flour
- Salt to taste
For the lasagna filling:
- 800 grams of salmon fillet without skin
- 600 grams of ricotta
- 120 grams of finely grated Parmesan cheese
- 2 tbsp capers
- 1 ½ cup of fresh cream
- Salt and freshly ground pepper to taste
- 3 tbsp grated Parmesan cheese
Heat a pot of a little of water with the half of a lemon and a bay leaf, until it boils.
Put in the pieces of salmon and cook for 5 minutes until soft.
Crumble the fish with a fork; add the capers and salt and pepper. Set aside.
In the meantime, mix the eggs one by one in the flour and salt.
Knead the dough, forming a homogeneous ball that does not stick to your fingers.
Pass the dough through a lasagna press, as many times as necessary to thin and stretch the dough.
Cut the dough into large squares set aside on a floured tray.
Heat a large pot with plenty of water.
Once the water boils, add salt and cook the lasagna pasta one by one.
Reserve the sheets in a bowl full of cold water while the remaining ones are being cooked.
In an oven proof baking dish, spread one layer of cream then place one layer of lasagna pasta and cover with shredded salmon, and then the ricotta and more cream.
Cover again with pasta and repeat with the filling until you have about three to four layers
Finish filling the lasagna with the pasta, sprinkle with grated Parmesan cheese and cream.
Pre-heat the oven to 200ºC; heat and gratin the lasagna.
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