Monday, February 02, 2009

Smoked salmon, leek and tarragon lasagne

Shown halfway through making on Saturday afternoon - this was the second layer of salmon. This was one of the bistro main courses, along with coq au vin before the coffee creme brulee with hazelnut shortbread and lemon tart. Normally I use fresh tarragon, but as tarragon featured in the starter, I used fresh chopped dill to make the main course instead.

Related posts:

Coffee crème brûlée with hazelnut shortbread
Lemon tart with rapspberry sorbet and raspberry coulis


Bistro Menu: http://www.bensonofbroadway.co.uk/autumn_and_winter_bistro_menu.html

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