Stuffed cannelloni

Stuffed cannelloni
  • Serves icon Serves 4-6
  • Time icon Takes 20 minutes to make, 30 minutes to cook

This creamy cannelloni recipe with hot smoked salmon is the perfect comfort food on a cold evening.

Nutrition: per serving

Calories
678kcals
Fat
51.7g (28.5g saturated)
Protein
24.6g
Carbohydrates
30.5g (3.1g sugar)
Salt
0.5g
Calories
678kcals
Fat
51.7g (28.5g saturated)
Protein
24.6g
Carbohydrates
30.5g (3.1g sugar)
Salt
0.5g

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

  1. 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.
  2. 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

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

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