Raw Salmon Lasagna with Ginger, Olive Oil, and Dill

Ingredients (Serves 4):

• 250g lasagna sheets
• 400g salmon fillet (from the center of the fillet, if possible)
• 4 tablespoons extra virgin olive oil
• 1 ginger root
• Salt and pepper, to taste
• 1 small bunch fresh dill

Instructions:

• Cook the lasagna sheets in boiling salted water for 8-10 minutes. Drain on a clean tea towel and set aside to cool.
• Lay the salmon skin-side down on a board and slice very thinly across the grain. Peel the ginger and cut into thin lengthwise slices, then into fine julienne strips.
• Remove the dill leaves, chop finely, and stir into the olive oil seasoned with salt and pepper.
• Layer on a work surface: lasagna sheet, salmon slice, brush with dill-infused olive oil, sprinkle with ginger julienne. Repeat to build 4 lasagna layers per serving.
• Finish with a sprinkle of dill and serve chilled.