Salmon and Tarragon Cannelloni

Blanched pasta sheets filled with ricotta, fresh and smoked salmon, topped with a creamy cheddar sauce and baked until golden.

Dinner Seafood Pasta Baked Salmon

Estimated Nutrition

Calories

474

kcal / serving

2844.2 kcal total

Carbs

18.2g

per serving

109.2 g total

Fat

33.7g

per serving

202.4 g total

Protein

24.3g

per serving

145.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

unit

Butter

For greasing

300

Ricotta

Drained

250

Cheddar

Grated

unit

Egg Yolk

Free-range

100

Double Cream

Fruits

unit

Lemon

Zest only

GrainsCereals

sheet

Lasagne Sheet

Fresh, cut into 12.5cm x 7.5cm squares, blanched

NutsSeeds

tbsp

Tarragon

Fresh leaves, chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

Seafood

Salmon

Canned, drained

100

Smoked Salmon

Finely chopped

Vegetables

handful

Green Salad Leaves

Dressed, to serve

Method

Grill on high for 2 to 3 minutes until bubbling and golden.

Pour the topping over the cannelloni and bake for 8 to 10 minutes.

Mix the ricotta, canned salmon, smoked salmon, tarragon, and lemon zest.

Preheat the oven to 180°C and grease a large dish with butter.

Combine the grated cheddar, egg yolk, cream, salt, and pepper until smooth.

Spoon filling onto pasta squares, roll into tubes, and place in the dish.

Serve the cannelloni with a dressed green salad.