I was in the mood for smoked salmon, but wanted to do things a little bit differently than the traditional smoked salmon platter, or bagel cream cheese with smoked salmon. I wanted something cold, though, because one, it was awfully hot outside, and two, well, I much prefer my smoked salmon cold. I don’t care much for cooked, or warm smoked salmon…
I started thinking of a lasagna… got inspired by this recent one I made, and this beautiful dish soon appeared in my mind. I must say I am extremely happy with how it turned out. Exactly as I’d envisioned: light, fresh and elegant. And that one is quite easy to put together, too! There’s not much more to it than making a bagel, really!
In fact, if you start working on your garnishes while the pasta is cooking, it should take you no longer to make this dish than the time it will take you to cook the pasta. Well, ok, maybe an extra 5 minutes to do the actual rolls once the pasta is cooked!
This one is very well worth the try, if you ask me.
It’s a superb quick summer night dish.
- 4 whole wheat lasagnas
- 60g low fat cream cheese
- 2/3 cup low fat cottage cheese
- ¼ cup 0% fat plain greek yogurt
- 1 tsp capers, finely chopped
- ¼ tsp freshly cracked black pepper
- ¼ tsp lemon zest
- 200g smoked salmon
- ½ bunch dill
- 20g raw goat cheese – for garnish
- Lemon slices, capers and dill – for garnish
- Cook lasagna per instructions on package. Rinse under cold water until completely cooled then pat dry with a clean towel.
- Mix cream cheese, cottage cheese, yogurt, capers, lemon zest and black pepper together
- Spread about one quarter of the mixture on the entire length of the pasta . Make sure to save a little bit of the cheese mixture to garnish the finished rolls.
- Top with 40g of smoked salmon, followed by a few leaves of fresh dill. Carefully roll the lasagna and place it in a service plate.
- Repeat with the remaining lasagnas, placing 2 rolls per plate.
- Drop a dollop of the cheese mixture over each roll, followed by a [10g] piece of smoked salmon, a sprig of fresh dill, a few crumbles of goat cheese and a few capers.