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Title: Smoked Salmon Rings
Categories: Appetizer Seafood Smoke Salmon
Yield: 1 Servings
| 1 | Celery stalk; diced | |
| 1 | Carrot; diced | |
| 2 | Leeks (white part only); | |
| Minced | ||
| 4 | Zucchini; sliced | |
| 1 | tb | Extra-virgin olive oil |
| Salt | ||
| 1 1/4 | c | Heavy cream |
| 3 | tb | Freshly grated Parmigiano |
| Reggiano | ||
| 6 | Fresh lasagna sheets (3"x | |
| 8 | "); boiled | |
| 7 | oz | Thinly sliced smoked salmon |
| 2 | tb | Unsalted butter |
Sautee the celery, carrot, leeks, and zucchini in the olive oil with salt for I0minutes. Add 3/4 cup of the cream; cook until reduced, about 2 minutes. Stir in the Parmigiano; cool the vegetables.
Preheat the oven to 450. Place 3 lasagna sheets overlapping slightly on a kitchen towel; repeat with the remaining sheets on another towel. Top with the smoked salmon and vegetables. Roll into 2 logs; cut into I" thick rings. Place in a baking dish, pour on the remaining cream, and dot with the butter. Cover with aluminum foil; bake 5 minutes. Serve hot. SERVES 12