Cold Cucumber, Salmon & Dill Lasagna is a refreshing dish perfect for warm days. It layers thin slices of cucumber with creamy ricotta, flavorful smoked salmon, and bright dill. This no-cook recipe is not only easy to prepare but also looks beautiful on the plate. It’s a unique twist on traditional lasagna, making it an enjoyable and light meal or a fancy appetizer.
Why Make This Recipe
This recipe is great for several reasons. First, it’s made with healthy ingredients like cucumber and salmon. Second, it’s quick to prepare, taking only about 30 minutes of active time. Third, it’s perfect for gatherings, as it can be made ahead of time and stored in the fridge. The combination of flavors is also delightful, making it a favorite for both seafood lovers and those looking for something different.
How to Make Cold Cucumber, Salmon & Dill Lasagna
Ingredients:
- 1 large cucumber
- 150 g smoked salmon
- 200 g ricotta cheese
- 1 tablespoon lemon juice
- Zest of half a lemon
- 1 tablespoon fresh dill, finely chopped
- Salt and pepper to taste
- Optional: A few crushed pink berries for garnish
Directions:
- Wash the cucumber and slice it thinly lengthwise using a mandoline. Lightly salt the slices and let them drain on paper towels for 10 minutes.
- In a bowl, mix the ricotta cheese with lemon juice, lemon zest, dill, salt, and pepper.
- Cut the smoked salmon into thin strips.
- On a plate, layer the ingredients: place cucumber slices, followed by a layer of the lemon ricotta mixture, and then the smoked salmon. Repeat this process 3 to 4 times, depending on your desired height.
- Finish with a bit of extra ricotta, a few sprigs of dill, and crushed pink berries for decoration.
- Reserve in the fridge for 30 minutes before serving for the best texture.
How to Serve Cold Cucumber, Salmon & Dill Lasagna
Serve Cold Cucumber, Salmon & Dill Lasagna fresh from the fridge. It’s ideal as a light lunch, an appetizer for dinner parties, or even as part of a picnic spread. You can cut it into small squares or slices for easy serving. Garnishing with extra dill or berries adds a nice touch.
How to Store Cold Cucumber, Salmon & Dill Lasagna
If you have leftovers, you can store Cold Cucumber, Salmon & Dill Lasagna in an airtight container in the fridge. It will keep well for up to two days. However, for the best texture and taste, it’s recommended to eat it within 24 hours.
Tips to Make Cold Cucumber, Salmon & Dill Lasagna
- Use a sharp mandoline for even cucumber slices to ensure nice layers.
- Feel free to add more herbs like chives or parsley for different flavors.
- Adjust the salt and pepper according to your taste preference.
- If you wish to make it more filling, consider adding avocado slices in between the layers.
Variation
For a vegetarian version, you can skip the smoked salmon entirely and replace it with grilled vegetables like zucchini or bell peppers. You can also experiment with different cheeses, such as cream cheese or goat cheese, for a unique flavor twist.
FAQs
1. Can I make Cold Cucumber, Salmon & Dill Lasagna ahead of time?
Yes, you can prepare it a few hours in advance. Just cover it and store it in the fridge until you’re ready to serve.
2. Can I use a different type of fish?
Absolutely! You could use canned tuna, cooked shrimp, or even crab meat if you prefer.
3. What can I serve with this dish?
It pairs well with a light salad or some crusty bread. A glass of white wine can also complement the flavors nicely.
Enjoy making and savoring this delightful Cold Cucumber, Salmon & Dill Lasagna!
