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Hot smoked salmon lasagne with fennel and hazelnut pesto
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Serves: Serves 6
1 fennel bulb trimmed and roughly chopped
100g blanched hazelnuts, roughly chopped
25g pack mint leaves picked
25g pack flat leaf parsley
50ml olive oil
1 lemon, juice of 1/s and ½ cut into wedges
400g crème fraîche
300g fresh lasagne
300g hot smoked salmon flakes
1. Preheat the oven to 200°C, gas mark 6. To make the fennel pesto, tip the fennel, ¾ of the hazelnuts, the mint and most of the parsley into a food processor, and roughly pulse together - you want the pieces to stay quite large. Stir in the oil and lemon juice; season.
2. Spread a little crème fraîche on the bottom of a small lasagne dish, then top with a layer of lasagne sheets (you may need to cut them to fit). Spread over a ¼ of the remaining crème fraîche, top with ⅓ of the fennel pesto and ⅓ of the salmon. Repeat so you have 2 more layers of lasagne, crème fraîche, pesto and salmon. Cover with a final layer of lasagne sheets, and top with a final layer of crème fraîche.
3. Scatter with the remaining hazelnuts, then bake for 20 minutes. Leave the lasagne to sit for 10 minutes. Scatter over the remaining parsley, roughly chopped and serve with extra lemon wedges on the side.
Typical values per serving:
This recipe was first published in December 2020.