Sil­ver­beet and salmon ro­tolo with lemon cream

Malta Independent - - CROSSWORD & FUN -

In­gre­di­ents

1 bunch sil­ver­beet, trimmed 500g ri­cotta 50g pine nuts, roasted, half roughly chopped 400g salmon fil­lets, skinned, pin-boned, cut into 2cm pieces 375g packet fresh lasagne sheets ta­ble­spoons olive oil 375ml cream 2 lemons, 1 zested, 1 cut into 8 wedges, each wedge halved Flat-leaf pars­ley, to serve

Method 1. Cut out cen­tre stems from sil­ver­beet, then cut stems into 1cm dice. Take 2 leaves, keep­ing the re­main­der for an­other use, and thinly shred. Cook stems in a saucepan of boil­ing salted wa­ter for 3 min­utes, then add leaves and cook for a fur­ther 2 min­utes or un­til stems and leaves are ten­der. Drain, then re­fresh un­der cold wa­ter. 2. Pre­heat oven to 200°C. Com­bine sil­ver­beet, ri­cotta, chopped pine nuts and salmon in a large bowl and sea­son with salt and pep­per. 3. Dip a lasagne sheet in a large bowl of boil­ing wa­ter, then re­move im­me­di­ately and place on a work sur­face. Lightly brush both sides with oil. Re­peat with a sec­ond lasagne sheet and place, slightly over­lap­ping the first, to form a 30cm square. Spread half the salmon mix­ture over three-quar­ters of the pasta square, then roll up to­wards the un­filled end. Re­peat with an­other 2 lasagne sheets and re­main­ing oil and salmon mix­ture. 4. Cut each pasta roll into 10 pieces and place in a greased 30cm square roast­ing pan or 4 shal­low 20cm oven­proof dishes. Pour cream over and be­tween ro­tolo, scat­ter with lemon zest and tuck lemon wedges in be­tween ro­tolo pieces. Sea­son and bake for 25 min­utes or un­til tops of ro­tolo are golden and cream is re­duced. Scat­ter with whole pine nuts and pars­ley to serve.

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