Preheat the oven to 180C/350F/Gas 4. Grease a large #ovenproof dish{} with @butter{}.

For the filling, mix together @ricotta{300g}(drained), @canned salmon{85g}(drained), @smoked salmon{100g}(finely chopped), @tarragon{1%tbsp}(chopped), @lemon{1}(zest only) until well combined.

Lay the blanched @lasagne sheets{12}(cut into 12.5cm x 7.5cm/5in x 3in squares) 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 @cheddar{250g}(grated), @egg yolk{1}(free-range), and @double cream{100ml} 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 leaves{to serve}.