Open Lasagne (Lasagna) with Scallops, Gravlax (Gravad Lax) and Salmon Roe (caviar), plus oysters, bugs and kipfler potato chips!

This is what we eat on an anniversary dinner at home. I can’t take much credit for the beautiful Coffin Bay Oysters, though I did cut up the lemon. We bought some slipper bug tails from Peel Fisheries and just fried them up and they were delicious. Lastly we had some kipfler potato chips with a mustard aioli that I made up.

Our beautiful bottle of Somerset Hill Constellation Blanc de Blanc Champagne was off! Chardonnay was rather interested in this… POSER!

Kipfler potato chips… ok, there was a mixture, but mostly kipfler.

Bug tails!

But here is the feature!

I was aiming to go for a healthy recipe with the open lasagna. Often seafood based pasta will come with some sort of cream based sauce. I opted for something slightly different. I cant give you exact measures as I didnt use exact measures. Here were the ingredients:

Ingredients For the Sauce and Topping

  1. Beetroot cured gravlax
  2. Scallops
  3. Salmon Roe
  4. Capers
  5. Dill
  6. Garlic (Of course)
  7. Lemon Zest
  8. Lemon Juice
  9. Extra Virgin Olive Oil
  10. Salt

There arent too many instructions for this dish, its just so damn easy. I added the scallops to the pan with some garlic. The gravlax was already prepared and didnt require any additional preparation.

I added the oil to a pan with some lemon zest, lemon juice and salt. I added a small amount of gravlax for flavour and infused for about 15 minutes. I then strained this into a separate dish. This would be the sauce. It would have a tangy flavour with a slight gravlax stock to it.


  1. 300g flour
  2. 3 eggs
  3. salt
  4. Olive oil

This is the easiest pasta to do because you dont need to put it through a spaghetti or fettucine cutter. You literally just roll it then cut it into big fat ribbons, something like lasagne sheets but not as wide (hence the name, open lasagne).

Boil the fresh pasta for 3 minutes, strain, through the seafood through, then the sauce. Plate up and sprinkle capers, fresh dill and salmon caviar over the top. Sounds fancy, is ridiculously easy. The verdict from Q… AMAZING!

So after our disaster with the champagne, we decided to embark on some delicious d’Arenberg reds. Not usually my preference to match with such food, but we had no cold white left and who cares when the red is this good!

This next part may cause pain to some… there were leftovers. No scallops though, we made sure we devoured all of them.

Chardonnay’s favourite foods are duck, lamb and you guessed it… salmon!

This was bowl number TWO! Little piggy then laid down and didnt move for some time. There was a smile of contentment on this poor, hard done by border collie.

This entry was posted in Recipes. Bookmark the permalink.

5 Responses to Open Lasagne (Lasagna) with Scallops, Gravlax (Gravad Lax) and Salmon Roe (caviar), plus oysters, bugs and kipfler potato chips!

  1. Jess says:

    That looks good! Anw we have those coffin bay oysters over here in Singapore too but you can only get them at the Shangri-La so they cost a bomb =S

  2. Tammy McLeod says:

    Your oysters look wonderful and I’ve never heard of an “open lasagna” – really interesting idea. What are bugtails?

    • Hi Tammy,

      I love the concept of open lasagna, its sort of like a lazy person’s pasta or lasagna, especially when you are making your own pasta from scratch. Its just really ribbon-like, the texture is beautiful. Bugs are small lobster like creatures that are found around the Northern and Eastern parts of Australia. The bugs i bought were called slipper bugs, sometimes also known as slipper lobster. They are very small but the meat is so incredibly sweet and delicious. Its one of those seafoods you really dont want to play with too much because it has such an incredibly natural flavour. They are not really cheap, but at the same time, they are such a treat you wouldnt want to buy too many of them. We just had 3 each as you could see on the plate. At around $40 per kg thats comparable to fresh prawns. Buying 6 bug tails came to around $7 so they can go a long way, and the best part about the tails is there is no head to be weighed so its almost all meat! The fisheries close to us is quite pricey, but i think we will be making regular visits to purchase these beautiful bug tails!

  3. Liz says:

    Coffins Bay Oysters….. *drool*. My family live about 20mins from there and when my sister and I last went there we went and bought oysters straight from the sheds and sat on the beach with some lemon and ate them fresh. THE BEST!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s