Spinach & Salmon Rotolo with Creamy Lemon Sauce

 

Ingredients:

120g packet baby spinach

500g ricotta

Salt, pepper and a pinch of nutmeg

1/3 C pine nuts, roasted, half roughly chopped

400g boneless skinless salmon pieces

375g packet fresh lasagne

2 T olive oil

1 ½ C cream

2 lemons, 1 zested, 1 cut into 8 wedges, each wedge halved

Flat-leaf parsley, to serve

 

Method:

Blanch spinach in a saucepan of boiling salted water for 1 minute. Drain, then refresh under cold water, then squeeze out excess water.

Preheat oven to 200°C. Combine spinach, ricotta, chopped pine nuts and salmon in a large bowl and season with salt and pepper and nutmeg.

Cut lasagne sheet into two pieces.  Dip one piece in a large bowl of boiling water, then remove immediately and place on a work surface. Lightly brush both sides with oil. Spread half the salmon mixture over three-quarters of the pasta square, then roll up towards the unfilled end. Repeat with another lasagne sheet and remaining oil and salmon mixture.

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.

 

Recipe adapted from taste.com.au

Serves 4.

 

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