Smoked trout, brinjal and goat's milk cheese stacks


Ingredients 12
Servings 4
Time

Ingredients

  • 1
    aubergine
  • olive oil
  • 375
    g
    fresh lasagne sheets
  • 200
    g
    smoked trout or salmon
  • 200
    g
    goat's milk cheese, cut into thick slices
  • 150
    g
    sun-dried tomatoes, chopped
  • SAUCE
  • 50
    g
    butter
  • 30
    ml
    coarsely chopped parsley
  • 250
    ml
    chicken stock
  • 45
    ml
    lime juice
  • freshly ground black pepper
 

Method

 
Lightly brush brinjal, cut into 8 thick slices, with olive oil and grill on both sides until golden. Cook lasagne sheets and cut into 8 cm squares. Place 1 sheet in the centre of each plate. Top with a piece of smoked trout, a brinjal slice and a slice of goat's milk cheese. Top with another sheet of lasagne and layer as before. Finish with a piece of smoked trout crumbled goat's milk cheese and a sprinkling of sun-dried tomato. SAUCE Heat butter, parsley, stock, lime juice and pepper in a saucepan. Drizzle over stacks and serve immediately. Serves 4.
 

Read more on: fish/seafood  |  grill
 

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