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Salmon and tarragon cannelloni

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
by Simon Rimmer

From Something for the Weekend

Method


  1. Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter.

  2. For the filling, mix together all of the filling ingredients until well combined.

  3. Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish.

  4. For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined.

  5. Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes.

  6. Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling.

  7. Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad.

Ingredients

  • butter, for greasing
  • 12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched

For the filling

  • 300g/10½oz ricotta, drained
  • 85g/3oz canned salmon, drained
  • 100g/3½oz smoked salmon, finely chopped
  • 1 tbsp chopped fresh tarragon leaves
  • 1 lemon, zest only

For the topping

  • 250g/9oz cheddar, grated
  • 1 free-range egg yolk
  • 100ml/3½fl oz double cream
  • salt and freshly ground black pepper
  • dressed green salad leaves, to serve

Shopping List

Salmon and tarragon cannelloni

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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