Chilled Seafood Lasagna with Herbed Cheese

INGREDIENTS:

8 uncooked lasagna noodles (2 inches wide/5 cm)
2 cups (500 ml) Wisconsin ricotta cheese
1 1/2 (375 ml) Wisconsin mascarpone cheese
2 tablespoons (30 ml) lemon juice
1 tablespoons (15 ml) minced fresh basil leaves
1 tablespoon (15 ml) minced dill
1 tablespoon (15 ml) minced fresh tarragon leaves
1/4 teaspoon (1 ml) white pepper
1 pound (450 g) lox, divided
4 ounces (120 g) Whitefish caviar, gently rinsed
Lox and fresh tarragon sprigs for garnish

PROCEDURES:

1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.

2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.

3. Line terrine mold with plastic wrap, allowing wrap to extend 5 inches (12.5 cm) over sides of pan.

4. Place 1 noodle in bottom of pan. Spread 1/2 cup (125 ml) cheese mixture over noodle. Cover cheese mixture with 2 ounces lox (60 g); spread 2 rounded teaspoons (10 ml) caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces (60 g) lox for garnish.

5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove wrap.

6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.

~ Makes 24 first-course or 8 entire servings

* Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.