Rachel Khoo: Shore Thing

It’s one occasion after another at the moment, providing food lovers with an excuse to spoil friends and family. There was Shrove Tuesday with galettes, then a Valentine’s feast, and Easter is springing up in no time. Sandwiched in between, of course, is Mother’s Day. In my family such imposed celebrations have always been deemed a bit nonsensical, but my mum never objects to a special lunch cooked for her. This dish looks impressive, tastes fantastic and is the perfect way to spoil your mother this Sunday.

Salmon & samphire open lasagne

Serves 4

2 x 150g smoked salmon fillets

160g samphire

4 large lasagne sheets

For the crème fraîche sauce:

200g crème fraîche

4 tbsp chopped parsley

Zest and juice of 1 lemon

For the hazelnut dukkah:

60g hazelnuts

40g sesame seeds

2 tsp cumin seeds

2 tsp coriander seeds

Preheat the oven to 180C/Gas Mark 4. Line a baking tray with foil, lay the salmon fillets on top, season with black pepper and bake for 12 minutes. In the meantime, place the hazelnuts and sesame seeds on another tray and toast in the oven until golden, adding the cumin and coriander seeds for 2 minutes at the end. Blitz in a food processor and season. Put a big pan of water on a rolling boil. Place the samphire in a colander and perch it over the pan. Pop a lid on top and steam for 2-3 minutes. Set aside.

Mix the crème fraîche with the parsley, lemon zest and juice and season. Add the lasagne sheets to the boiling water and cook as per the packet instructions until al dente. Lay a lasagne sheet on a plate and place a handful of samphire and some of the flaked salmon on one half, then fold the other half over and add more samphire and salmon. Drizzle with the crème fraîche sauce and top with the hazelnut dukkah. Repeat with the rest of the sheets and serve.