Courgette and hot smoked salmon 'lasagna'

Preheat the oven to 220°C

Warm 1 tbsp olive oil and softly fry a  minced shallot for 5 mins and for the last min a minced clove of garlic

Slice a courgette lengthwise as thin as possible, brush with olive oil and roast them in the hot oven for 10 min

Take them out and lower the temp to 180°C

In the meantime mix 125g ricotta, 1 egg, 7g hacked dill, 7g hacked chives, the zest of 1/2 lemon and the juice of 1/4 lemon with the shallot and season with salt and pepper

Brush a 20 x 15 cm oven dish with olive oil and cover the bottom with some ricotta, followed by a layer of courgette slices and then a layer of pulled hot smoked salmon (from 250g in total).

Repeat this till everything is used, finish with a layer of courgette

Bake this 'lasagna' for 15 mins. Rest 10 min before serving, finish with 20g toasted pumpkin seeds and some leftover herbs

(Here Yvette van Boven's original recipe in Dutch)

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