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Raw salmon lasagna with olive oil and ginger


Ingredients:4 people
  • Panzani lasagna
    250g
  • salmon (if possible from the fillet)
    400 g
  • virgin olive oil
    4 tablespoons
  • ginger
    1 tuber
  • salt, pepper
  • dill
    1 small bunch


Preparation:


    Difficulty:[usr 2]

    Cook the lasagna in salted boiling water, about 8/10 minutes. Drain on a clean tea towel. Book.

    Lay the salmon flat on a board, skin against it. Slice into very thin slices (sideways). Peel the ginger with a paring knife, as for a potato. Cut very thin slices lengthwise, then cut them into julienne strips.

    Remove the dill leaves, chop them finely, throw them in the already seasoned olive oil.

    Arrange a lasagna on the work surface, then a thin slice of salmon, using a small brush, coat a layer of olive oil with dill, sprinkle with ginger julienne, add a lasagna and so on up to 4 lasagna per person.

    Sprinkle with dill, serve as is.

    Raw salmon lasagna with olive oil and ginger

    A recipe from the Book of Dough for Panzani