Salmon & Tarragon Cannelloni

🥘 Ingredients

• butter
• ricotta 300g
• canned salmon 85g
• smoked salmon 100g
• tarragon 1 tbsp
• lemon 1
• lasagne sheets 12
• cheddar 250g
• egg yolk 1
• double cream 100ml
• green salad leaves to serve

1. 1

   Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter .
2. 2

   For the filling, mix together ricotta , canned salmon , smoked salmon , tarragon , lemon until well combined.
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.
4. 4

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