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Salmon and Tarragon Cannelloni

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

DinnerSeafoodPastaBakedSalmon

Estimated Nutrition

Per Serving Total
Calories 474 kcals 2844.2 kcals
Carbohydrates 18.2 grams 109.2 grams
Fat 33.7 grams 202.4 grams
Protein 24.3 grams 145.8 grams
Cook Time
13 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
1
unit
Butter
For greasing
300
g
Ricotta
Drained
250
g
Cheddar
Grated
1
unit
Egg Yolk
Free-range
100
ml
Double Cream
Fruits
1
unit
Lemon
Zest only
GrainsCereals
12
sheet
Lasagne Sheets
Fresh, cut into 12.5cm x 7.5cm squares, blanched
NutsSeeds
1
tbsp
Tarragon
Fresh leaves, chopped
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
Seafood
85
g
Salmon
Canned, drained
100
g
Smoked Salmon
Finely chopped
Vegetables
1
handful
Green Salad Leaves
Dressed, to serve

Steps

  • Preheat the oven to 180°C and grease a large dish with butter.
  • Mix the ricotta, canned salmon, smoked salmon, tarragon, and lemon zest.
  • Spoon filling onto pasta squares, roll into tubes, and place in the dish.
  • Combine the grated cheddar, egg yolk, cream, salt, and pepper until smooth.
  • Pour the topping over the cannelloni and bake for 8 to 10 minutes.
  • Grill on high for 2 to 3 minutes until bubbling and golden.
  • Serve the cannelloni with a dressed green salad.