Method
Heat a pan of salted water and place a steamer and lid on top.
In a food processor, blitz the salmon and half of the de–shelled prawns (keep the shells for the sauce). Add 1 egg, cream and milk and blend until smooth.
Tip out into a bowl and add the remainder of the de–shelled prawns (roughly chopped), herbs, seasoning and crab meat. Bind the ingredients together.
Place a large piece of cling film on the table. Put one sheet of pasta on top. Spread half the mixture onto the pasta sheet. Add another pasta sheet on top, add the rest of the mixture and the last pasta sheet
Wrap cling film tightly around. Place into a steamer and cook for 20 minutes.
To make the sauce, add a small amount of oil to a pan and add the chopped onion, carrot, garlic and prawn shells. Cook for 5 minutes on medium heat not browning.
Add white wine, tomato purée and fish stock. Reduce until thickened. Add cream and a knob of butter and continue cooking on low heat for 5 minutes.
Remove lasagne from steamer. Unwrap cling film. Cut in half and put onto two warm plates. Strain the prawn sauce over the top of the lasagne.
Serve with green salad.