SUBSCRIBE NOW

Do you want to receive our exclusive deals, tips and recipes?

Sign up
  • Free shipping from €150*
  • Lifetime Warranty*
  • Ordered before 14:00, shipped same day!

Lasagna with Smoked Salmon

2-3 persons | Fish and shellfish | Fish | Main dish


Preparation

Dish of Peter de Clercq - Grill x Restaurant Elckerlijc

  • Roast a pointed pepper over high heat until black
  • After the bell pepper has turned black, let it cool in a closed bag
  • Then remove the (black) skin from the bell pepper. The beautiful red 'flesh' remains
  • Build up the lasagna nicely. Alternate the slices of zucchini with the salmon and pointed bell pepper, so that you get nice layers. Between the layers, add Eldurapi Asian spices, capers and Parmesan cheese
  • Add some soy sauce, olive oil and a lot of grated cheese
  • Put the lasagna in the grill for 20/30 minutes at about 180 degrees


Tip! Give extra flavor by adding some fire herbs through the woodchipper

Back to

Ingredients

  • 1 zucchini (sliced)
  • 150 grams of smoked salmon
  • Grated Parmesan Cheese
  • Tablespoon of capers
  • 1 point paprika
  • Optional: Fire herbs from EldurApi
  • Asian spices from Eldurapi

YAKINIKU setup

Discover the world of YAKINIKU®

Register and be the first to know about the tastiest recipes, best facts and our latest products!

By signing up, you agree to the processing of your data.