Salmon Cannelloni

A community recipe by Mandy_C

Not tested or verified by Nigella.com

Introduction

This luxurious filling for cannelloni is a great alternative to a traditional ragu. The smoked salmon adds a subtle but deep flavour, and makes this dish really special. OK - the cost of the ingredients means this is not an every-day dish, but it is a wonderful treat, and a dish I would happily serve to friends and family. Any leftover filling is perfect slathered over hot toast. In fact, it will be my go-to recipe for an easy salmon pate from now on.

Ingredients

Serves: 4-6

Metric Cups

7 sheets fresh lasagna (large sheets)
300 grams ricotta cheese
400 grams tinned salmon (red)
100 grams smoked salmon (chopped)
3 handfuls baby spinach (large handfuls, wilted, drained and chopped)
1 tablespoon fresh tarragon (or dill or chervil)
1 lemon (zest of)
lemon juice (to taste)
120 grams Cheddar cheese (or any other hard cheese e.g. gruyere or emmental)
120 millilitres double cream
1 egg yolk
30 grams Parmesan cheese (or pecorino)

7 sheets fresh lasagna (large sheets)
10⅗ ounces ricotta cheese
14⅛ ounces tinned salmon (red)
3½ ounces smoked salmon (chopped)
3 handfuls baby spinach (large handfuls, wilted, drained and chopped)
1 tablespoon fresh tarragon (or dill or chervil)
1 lemon (zest of)
lemon juice (to taste)
4¼ ounces Cheddar cheese (or any other hard cheese e.g. gruyere or emmental)
4 fluid ounces heavy cream
1 egg yolk
1 ounces Parmesan cheese (or pecorino)

Method

Salmon Cannelloni is a community recipe submitted by Mandy_C and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cut the lasagne sheets in half along the longest edge, or into any size that fits your dish.

Remove any skin and large bones from the tinned salmon.

Place the salmon, ricotta, smoked salmon, tarragon, and lemon zest in a large bowl and mash together until well mixed. Add the drained, chopped spinach and stir through. Season to taste with a little salt, black pepper and lemon juice.

Place a generously heaped tablespoon of filling at the shorter end of a lasagne sheet, roll up, and place in a baking dish with the seam at the bottom.

Repeat with the remaining filling and lasagne sheets until your dish is full.

Mix the grated cheddar, cream and egg yolk together and pour over the cannelloni. Spread the topping as evenly as possible with a knife.

Sprinkle the grated parmesan over the top, along with a good grinding of black pepper. Bake at 200 C / 180 Fan for 15 minutes.

Finish under a hot grill for a couple of minutes until the topping is lovely and crunchy, and golden brown. Serve with steamed tenderstem broccoli tossed with olive oil and lemon juice, or with green veg/salad of your choice.