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Appetizers, Fish


4 whole wheat lasagnas
2 ounces cream cheese
2/3 cup cottage cheese
� cup plain greek yogurt
1 tsp capers, finely chopped
� tsp freshly cracked black pepper
� tsp lemon zest
7 ounces smoked salmon
� bunch dill
1 ounce raw goat cheese � for garnish
Lemon slices, capers and dill � for garnish

1.Cook lasagna per instructions on package. Rinse under cold water until completely cooled then pat dry with a clean towel.
2.Mix cream cheese, cottage cheese, yogurt, capers, lemon zest and black pepper together
3.Spread about one quarter of the mixture on the entire length of the pasta . Make sure to save a little bit of the cheese mixture to garnish the finished rolls.
4.Top with 40g of smoked salmon, followed by a few leaves of fresh dill. Carefully roll the lasagna and place it in a service plate.
5.Repeat with the remaining lasagnas, placing 2 rolls per plate.
6.Drop a dollop of the cheese mixture over each roll, followed by a piece of smoked salmon, a sprig of fresh dill, a few crumbles of goat cheese and a few capers.

serves 2

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