Chilled Seafood Lasagna With Herbed Cheese
|Ricotta cheese||2 Cup (32 tbs) (Wisconsin)|
|Mascarpone cheese||1 1⁄2 Cup (24 tbs) (Wisconsin)|
|Lemon juice||2 Tablespoon|
|Minced fresh basil||1 Tablespoon|
|Minced dill||1 Tablespoon (Fresh)|
|Minced fresh tarragon||1 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Lasagna noodles||1 Pound, cooked, drained (1 Box/ 8 Pieces, 2 Inches Wide)|
|Whitefish caviar||4 Ounce, gently rinsed|
Place ricotta cheese, mascarpone cheese, lemon juice, herbs and pepper in food processor container; process until well combined.
Line terrine mold with plastic wrap, allowing wrap to come over sides of pan.
Layer 1 noodle, 1/2 cup of the cheese mixture, 2 ounces lox and 2 rounded teaspoons caviar in pan.
Repeat layers with remaining ingredients, ending with noodle.
Cover; refrigerate several hours or until firm.
Carefully remove from mold and remove plastic wrap.
Garnish with strips of lox rolled to look like roses and fresh herb sprigs.
Slice with warm knife.