INGREDIENTS
60g watercress
1lb salmon fillet, cut into 1 inch cubes
4 tbsp grain mustard
2oz butter
200ml double cream (or 200ml cream of leek soup)
Salt and pepper
Fresh thyme
8 lasagne sheets, cooked
100g Cheddar cheese grated (or ½ cheddar, ½ mozzarella)
Extra virgin olive oil
60g watercress
Recipe continues
METHOD
Firstly, in a bowl, combine the salmon with seasoning and coat in the grain mustard. Place half the pasta in the bottom of a buttered ovenproof dish. Sprinkle over the watercress and all the salmon pieces.
Season, and top with the remaining pasta sheets and fresh thyme. Pour over the double cream and top with the cheese. Bake in a pre-heated oven at 180c for 30-40 minutes. Serve browned on the top with some dressed watercress leaves.