...My second entry ... is a summer dish ... for warm weather, could be a lunch main or a starter ... up to you !
Cold Leek Summer Lasagna a'la Smokey Sea
Ingredients
leftover soup from the Creamy Leeks Soup (see my first entry https://steemit.com/steemit-ironchef/@globaldoodlegems/steemit-iron-chef-2018-act-01-round-07-creamy-leeks-soup)
Leeks
Spring onions
Chives
avocado
lemon
red onion
fresh Lasagna plates
sweet fresh peas
smoky cream cheese ( a danish speciality)
lumpfish roe (in season here now , from the danish Island Greenland)
Hot Smoked Salmon
Steps
Boil the lasagna plates a couple of minutes... (I cut them to shape beforehand )
Chill them right away in ice cold water
lightly blanche the leeks, finely cut ...very short like 45 seconds in boiling water ...(I reused the pasta water that was a bit salted) and chill immidiately in ice cold water
leftover cold soup in a mixing bowl
...
add finely chopped red onions, cut chives and smoky cream cheease
season with salt, pepper and lemon juice to taste, add leeks...salmon and lumpfish roe ( remember to taste the lumpfish roe and add salt to it if needed...
Mix it up with a light hand ... ...
Plate your dish
I used a ring (a couple of sizes bigger than the one I cut the lasagna with ....
I made 4 layers...
on the top I added a small dollop of the filling and a big dollop of extra lumpfish roe
I decorated with leeks, chives, sweet peas, red onion... on the side I added cubes of avocado and a lemon boat for that extra fresh squeeze...
The big moment is when you gently remove your plating ring .... TaDaaaaahhh and yup ... awesome
Looking good ... NomNom.... this is so good and fresh ....
Do not forget to remember your proofpic ! (I made it on the 27th ... but reused my note ...)
A beautiful dish, with awesome flavors .... I loved it !
Thank you to 
