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.
A recipe from the Book of Dough for Panzani
