Salmon & Pea Sweet Potato Lasagne
Serves 6
6 (about 120g each) salmon fillets
1 bay leaf
2 strips lemon peel
2 tsp olive oil
1 brown onion, finely chopped
500g frozen peas
½ cup (125ml) thickened cream
2 bunches spinach
500g smooth ricotta
2 tbs coarsely chopped dill
2 tsp finely grated lemon rind
sweet potato for layers
½ cup (40g) finely grated parmesan
Mixed salad leaves, to serve
Method
1. Place the salmon in a large frying pan and cover with cold water. Add bay leaf and lemon peel and bring to a simmer over medium-low heat. Cook for 5 mins or until just cooked through. Drain. Set aside to cool slightly. Flake the salmon into large pieces.
2. Heat oil in a medium frying pan over medium heat. Cook onion for 5 mins or until onion softens. Add peas and cook for 3 mins or until heated through. Transfer to a food processor. Add half the cream. Process until almost smooth.
3. Meanwhile, cook spinach in a large saucepan over medium heat, covered, turning occasionally, for 3 ins or until spinach wilts. Transfer to a colander. Set aside for 5 mins or until cool enough to handle. Squeeze excess liquid from spinach. Coarsely chop and place in a bowl with ricotta, dill and lemon rind. Stir to combine.
4. Preheat over to 180C. Lightly grease a 10-cup (2.5L) ovenproof dish. Spoon a little spinach mixture over the base. Top with slices of sweet potato. Spoon over half the remaining spinach mixture. Top with half the pea mixture.
Sprinkle with half the salmon.
Top with slices of sweet potato. Continue layering with the remaining spinach mixture, pea mixture and salmon.
Top with slices of sweet potato. Drizzle with remaining cream. Sprinkle with parmesan.
5. Bake for 20-25 mins or until golden brown and sweet potato is tender.
Set aside for 5 mins before serving with salad.
