Herb Cheese & Seafood Cold Lasagna Recipe

INGREDIENTS

• 8 uncooked lasagna sheets (2 inches [5cm] wide)
• 450 g of ricotta cheese
• 375 g of mascarpone cheese
• 2 tablespoons lemon juice
• 1 tablespoon fresh basil leaves, ground
• 1 tablespoon ground dill
• 1 tablespoon fresh tarragon leaves, ground
• 1/4 teaspoon white pepper
• 450 g of smoked salmon, in parts
• 120 g whitefish caviar, carefully rinsed
• Smoked salmon and fresh tarragon sprigs for garnish

INSTRUCTIONS

1. Cook the lasagna sheets according to package directions until cooked but still firm. Strain or escussir and reserve.
2. Process the ricotta and mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in the food processor or blender until smooth.
3. Line a terrine mold * with plastic wrap, allowing the plastic to protrude 12.5cm around the edges of the mold.
4. Place a sheet of lasagna in the bottom of the pan. Spread 125 g of the cheese mixture on the sheet. Cover the mixture with 60 g of smoked salmon; spread 2 heaping teaspoons caviar on top of salmon. Repeat the layers with the same ingredients, ending with a lasagna sheet. Reserve the remaining 60 g of smoked salmon for garnish.
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5. Cover; refrigerate for several hours or until firm. Carefully lift the lasagna from the pan and remove the plastic wrap.
6. Garnish with the remaining salmon strips rolled to look like roses and sprigs of fresh tarragon, if desired. Cut with a hot knife.

The amounts indicated make first courses for 24 people or 8 main courses