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  • Cannelloni With Salmon

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    Cannelloni With Salmon
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 x Cannelloni tubes
    • 1 Tbsp. Olive or possibly sunflower oil
    • 1 sm Onion, minced finely
    • 125 gm Mushrooms, minced finely (4oz)
    • 1 x Green pepper, de-seeded and minced
    • 375 gm Fresh salmon, skinned, boned and cut into small pcs (12oz)
    • 1 Tbsp. Minced fresh mixed herbs
    • 1 x Egg, beaten
    • 1 x 200 gram car virtually fat-free fromage, (7oz) frais
    • 3 Tbsp. Fresh wholemeal breadcrumbs
    • 50 gm Reduced-fat hard cheese, grated (2oz) Salt and pepper
    • 1 x Red pepper, de-seeded Fresh mint sprigs

    Directions

    1. Preheat the oven to 200 C, 400 F, gas mark 6, and lightly oil an ovenproof dish.
    2. Cook the cannelloni in plenty of boiling salted water according to the packet instructions. Drain on kitchen paper.
    3. Meanwhile, heat the oil in a large pan and gently cook the onion, mushrooms and pepper for 5-10 min till soft. Add in the salmon and herbs, cover and cook for 5-10 min. Season to taste.
    4. In a small bowl, beat together the egg and fromage frais and season to taste.
    5. Fill the cannelloni tubes with the fish stuffing using a small spoon or possibly piping bag. Arrange in the prepared dish.
    6. Pour over the fromage frais mix and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 min till golden brown.
    7. Cut the red pepper into small diamond shapes and blanch in boiling water for 2 min. Drain. Serve the cannelloni garnished with the red pepper and mint.

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