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



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



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.



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.


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.



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.


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.



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