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Salmon lasagne with a kale and lemon sauce

A home-style Salmon lasagne with a kale and lemon sauce made with Watercress, Olive Oil, and White Wine Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 1 bunch
• 3 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the salmon lasagne, heat the butter in a saucepan over a medium heat.

2. 2

   Add the shallots and cook for 2-3 minutes until soft and translucent.

3. 3

   Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half.

4. 4

   Add the stock and again reduce by half.

5. 5

   Reduce the heat and then add the double cream and cook until reduced and thickened.

6. 6

   Stir in the lemon zest and half the cheese.

7. 7

   Set aside.

8. 8

   Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly.

9. 9

   Place on a plate and pat dry using kitchen paper.

10. 10

    In a large oven proof dish, start to layer the lasagne.

11. 11

    Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets.

12. 12

    Repeat the layers until the dish is nearly full.

13. 13

    Finish with a layer of sauce and grated cheese.

14. 14

    Bake for 20-25 minutes or until bubbling and golden-brown.

15. 15

    For the green salad, mix the rocket and watercress in a large bowl.

16. 16

    Beat the oil, vinegar and mustard together in a small bowl.

17. 17

    Just before serving add the dressing to the leaves and toss.

18. 18

    To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side.