Salmon, Watercress and Mustard Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This creamy salmon and watercress lasagne makes a simple yet stunning main course. Cream of leek soup can be used instead of the cream for even more flavor! Ingredients:
2 ounces watercress |
1 lb salmon fillet, skin removed, pin-boned and cut into 1in cubes |
salt & freshly ground black pepper |
4 tablespoons whole grain mustard |
8 lasagna sheets, cooked |
1 teaspoon fresh thyme |
2 ounces butter |
3/4 cup heavy cream |
4 ounces cheddar cheese, grated |
fresh watercress, to serve |
extra virgin olive oil |
Directions:
1. Set the oven to 350°F Lightly grease an ovenproof dish. Place the salmon cubes into a bowl and season with salt and freshly ground black pepper. Add the mustard, stirring thoroughly to coat the salmon.
2. Lay half of the lasagne sheets in the bottom of the prepared dish and scatter over the salmon pieces and the watercress.
3. Top with the remaining pasta sheets, sprinkle over a little fresh thyme and dot evenly with butter.
4. Pour over the heavy cream or soup and scatter over the grated cheese. Cook for 30-40 minutes, until golden brown and bubbling and serve immediately accompanied by a salad of watercress leaves dressed with extra virgin oil.
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