This recipe is from Neil Perry's cookbook, Rockpool. It is a very simple lasagne of home made fresh egg pasta lasagne sheets and smoked salmon. To see how to make fresh egg pasta click on the fresh egg pasta "label" on the right. The pasta is cooked and cooled in iced water before being layered with the salmon in a plastic container lined with plastic wrap. It should be made at least an hour in advance so you can place a layer of cardboard on the top and a 1kg weight (or 3 cans in my case) and refrigerate for 1 hour.
The eggplant caviar is made by steaming peeled chunks of eggplant then squeezing them to remove the moisture. The eggplant is added to some diced onions and garlic which have been cooked in olive oil. Finally you add some blanched, peeled and diced tomatoes, lemon juice and tarragon. This "salad" is cooled before being served on top of the lasagne.
For this recipe you were meant to make some Red Pepper oil but I decided just to use some of the lovely flavoured oil from the chilli jam I made last week and this seemed to work well.
This was a nice light, tasty dish that we all enjoyed. It would be particularly nice in summer as it is a cold dish.
Rating 8 out of 10.
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