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Smoked Salmon Lasagne with Nasturtium Leaves

Restaurant: The Dormy House Hotel
Serves: 4
Prep / cook time 45

Impress your guests with this sensational recipe from the head chefs at Dormy House Hotel, Kathryn Bash and Matthieu Blanchard

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INGREDIENTS

Pasta Ingredients

3 egg yolks

250g pasta flour

10g salt

60g chlorophyll (see below)

'Green chlorophyll' Ingredients:

500g spinach

500g water

Salmon mousse Ingredients

175g fresh salmon

175g pasteurized egg whites

125g double cream

175g hot smoked salmon

10g soft butter

8 ring moulds (6cm)

Vermouth sauce Ingredients

80g thinly sliced shallots

1g thyme

200ml Vermouth

600g fish stock

100ml double cream

120g butter

Salt and cayenne pepper to season

METHOD

1

To make the pasta

Add all the pasta ingredients into a food processor and combine until it becomes crumbly.

Then knead the mixture by hand and wrap in cling film. Place the dough into the fridge and allow to rest for a least half an hour before use.

Next roll the pasta dough through a pasta machine on setting two, then cut into 12 x 7cm discs.

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2

For the 'Green Chlorophyll'

Blitz the spinach and water together. Next pour the mixture into a pan and bring to the boil. Finally, pass through a muslin cloth and hang overnight.

3

For the salmon mousse

Blitz the fresh salmon and egg whites until smooth, then pass through a sieve. Next, put the puréed salmon on ice for 5 minutes.

Slowly fold the double cream into the salmon purée with a spatula. Allow to rest for 5 minutes in the fridge, then incorporate the hot smoked salmon.

Place the mixture into a piping bag. Butter 8 ring moulds and wrap in cling film. Open one side and pipe 80g salmon mousse into each of your moulds.

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4

For the Vermouth sauce

Sweat the shallots and thyme in a pan until translucent and soft. Next add the Vermouth (try Cotswolds Distillery Vermouth), then reduce the liquid until a third remains.

Add the fish stock and simmer for 10 minutes. Add the double cream and simmer for another 10 minutes.

Remove from the heat and pass the mixture through a sieve. Whisk in the butter and finally season with salt and cayenne pepper.

5

To assemble the lasagne

Place the salmon ring moulds into a steamer and cook for 9 minutes. Place the pasta discs into rolling salt water and cook for 2 minutes.

In a pan, heat up the Vermouth sauce until simmering. Remove the salmon from the ring moulds and layer between three sheets of pasta. Pour the hot Vermouth sauce over the top.

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TO SERVE

Serve with nasturtium leaves and drizzle with nasturtium oil. Tuck in and enjoy!