Salmon
Salmon and tarragon cannelloni
Tender pasta tubes filled with flaked salmon, creamy ricotta, and fragrant tarragon, baked in a light cream or tomato sauce. A refined, comforting dish with delicate flavors and an elegant twist on classic Italian comfort food.
Ingredients:
- butter, for greasing
- 12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched
- 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
- 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
Directions:
- Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter.
- For the filling, mix together all of the filling ingredients until well combined.
- 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.
- For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined.
- Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes.
- 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.
- Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad.