Chilled Seafood Lasagna with Herbed Cheese

Serves 8

Ingredients:

8 uncooked lasagna noodles (2 inches wide/5cm)
2 cups (500ml) Wisconsin ricotta cheese
1 1/2 cups (375ml) Wisconsin mascarpone cheese
2 tbsps (30ml) lemon juice
1 tbsp (15ml) minced fresh basil leaves
1 tbsp minced dill
1 tbsp minced fresh tarragon leaves
1/4 tsp (1ml) white pepper
1 pound (450g) lox, divided
4 ounces (120g) whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish

Method

1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill tarragon and pepper in food processor or blender till well combined.
3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5cm) over sides of pan.
4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60g); spread 2 rounded tsps (10ml0 caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60g) lox for garnish.
5. Cover; refrigerate several hours or till firm. Carefully lift lasagna from mold and remove plastic wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Sliced with warm knife.