Stuffed cannelloni

Ingredients

2 x 160g packs hot-smoked salmon fillets
20g fresh white breadcrumbs
15g Parmesan, grated, plus extra for the topping
250g tub ricotta
Grated zest and juice of 1 lemon
3 tbsp pine nuts, toasted
Small bunch fresh parsley leaves, finely chopped
200g pack dried cannelloni tubes
500g pot crème fraîche
125g ball mozzarella, drained and torn

Ingredients

2 x 160g packs hot-smoked salmon fillets
20g fresh white breadcrumbs
15g Parmesan, grated, plus extra for the topping
250g tub ricotta
Grated zest and juice of 1 lemon
3 tbsp pine nuts, toasted
Small bunch fresh parsley leaves, finely chopped
200g pack dried cannelloni tubes
500g pot crème fraîche
125g ball mozzarella, drained and torn

Method

Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, skin and flake the hot-smoked salmon and mix with the breadcrumbs, Parmesan, ricotta, lemon zest, toasted pine nuts and chopped parsley. Season well. Spoon into a piping bag with a wide nozzle (or use a teaspoon if you don’t have a piping bag) and use to fill the cannelloni tubes.
In a bowl, mix the crème fraîche with the lemon juice. Season and spoon half over the base of a large ovenproof dish. Layer the cannelloni on top in a single layer, then spread the remaining crème fraîche over the pasta. Sprinkle with extra Parmesan and scatter with the mozzarella. Bake for 30 minutes until golden on top.

Method

Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, skin and flake the hot-smoked salmon and mix with the breadcrumbs, Parmesan, ricotta, lemon zest, toasted pine nuts and chopped parsley. Season well. Spoon into a piping bag with a wide nozzle (or use a teaspoon if you don’t have a piping bag) and use to fill the cannelloni tubes.
In a bowl, mix the crème fraîche with the lemon juice. Season and spoon half over the base of a large ovenproof dish. Layer the cannelloni on top in a single layer, then spread the remaining crème fraîche over the pasta. Sprinkle with extra Parmesan and scatter with the mozzarella. Bake for 30 minutes until golden on top.

delicious. tips

For a cheaper alternative to hot-smoked salmon in the stuffing for the cannelloni, use smoked salmon trimmings.

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