Salmon & Tarragon Cannelloni

🥘 Ingredients

• butter
• canned salmon (drained)
  85g
• cheddar (grated)
  250g
• double cream
  100ml
• egg yolk (free-range)
  1
• green salad leaves
  to serve
• lasagne sheets (cut into 12.5cm x 7.5cm/5in x 3in squares)
  12
• lemon (zest only)
  1
• ricotta (drained)
  300g
• smoked salmon (finely chopped)
  100g
• tarragon (chopped)
  1 tbsp

🍳 Cookware

• ovenproof dish

1. 1

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

   butter
2. 2

   For the filling, mix together ricotta , canned salmon , smoked salmon , tarragon , lemon until well combined.

   ricotta: 300g (drained), canned salmon: 85g (drained), smoked salmon: 100g (finely chopped), tarragon: 1 tbsp (chopped), lemon: 1 (zest only)
3. 3

   Lay the blanched lasagne sheets 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.

   lasagne sheets: 12 (cut into 12.5cm x 7.5cm/5in x 3in squares)
4. 4

   For the topping, mix together cheddar , egg yolk , and double cream until smooth and well combined.

   cheddar: 250g (grated), egg yolk: 1 (free-range), double cream: 100ml
5. 5

   Pour the topping mixture over the cannelloni until covered. Bake in the oven for ⏱️ 8-10 minutes .
6. 6

   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.
7. 7

   Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad leaves .

   green salad leaves: to serve