Silverbeet and salmon rotolo with lemon cream
Ingredients • 1 bunch silverbeet, trimmed • 500g ricotta • 50g (1/3 cup) pine nuts, roasted, half…
Ingredients
• 1 bunch silverbeet, trimmed
• 500g ricotta
• 50g (1/3 cup) pine nuts, roasted, half roughly chopped
• 400g salmon fillets, skinned,
• pin-boned, cut into 2cm pieces
• 375g packet fresh lasagne sheets (see note)
• 2 tablespoons olive oil
• 375ml (1 1/2 cups) cream
• 2 lemons, 1 zested, 1 cut into
• 8 wedges, each wedge halved
• Flat-leaf parsley, to serve
Method
Step 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.
Step 2
Preheat oven to 200°C. Combine silverbeet, ricotta, chopped pine nuts and salmon in a large bowl and season with salt and pepper.
Step 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.
Step 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.
