Instructions: 1 Arrange the salmon in a shallow non-metallic plate or dish. Pour over the lime juice and season to taste. Toss gently to combine and set aside for about five minutes or until opaque.

2 Cook the lasagne in a pan with plenty of boiling salted water, according to the manufacturers instructions until completely tender (just over al dente), then plunge into cold water and pat dry with kitchen paper.

3 Place one lasagne sheet in a small tray lined with cling film and layer up with the salmon until you have a gateau. Cover with clingfilm and another small tray.

4 Weigh down with tin cans and chill for at least two hours or up to 12 hours until the salmon has set and lost its sliminess.

5 Place the lemon juice in a liquidiser or mini blender with the peppercorns, vinegar, sugar and half of the oil. Blitz for a minute until it forms a creamy dressing and pour into a bowl.

6 In a clean liquidiser or mini blender blitz the chives with the remaining olive oil for a few minutes until you have achieved a bright, light green oil. Pour into a bowl and set aside.

7 Remove the lasagne from the fridge and slice into four rectangles. Place one in the centre of each serving plate.

8 Dress the salad leaves with a little of the dressing and arrange in small towers on top of the lasagne.

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