Smoked Salmon Lasagne with Nasturtium Leaves

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.

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.

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.