Difficulty: 2
Cook the lasagna sheets in salted boiling water for 8-10 minutes. Drain on a clean tea towel and set aside.
Place the salmon skin-side down on a cutting board and slice it into very thin slices crosswise. Peel the ginger with a paring knife and cut into very thin lengthwise slices, then into fine julienne strips.
Pick the dill leaves and chop finely. Stir into the olive oil that's already seasoned with salt and pepper.
On a work surface, layer a lasagna sheet, a thin slice of salmon, brush with dill-infused olive oil, sprinkle with ginger julienne. Repeat up to 4 lasagna sheets per serving.
Finish with a sprinkle of dill and serve immediately.
A recipe from the Book of Dough for Panzani
