date:Aug 05, 2014
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 thi