Salmon and tarragon cannelloni Archive
Delicious salmon and tarragon cannelloni with a creamy topping—ready in under an hour! Perfect for a weekend meal.
Ingredients
- butter, for greasing
- 12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched
- 300g/10½oz ricotta, drained
- 85g/3oz canned salmon, drained
- 100g/3½oz smoked salmon, finely chopped
- 1 tbsp chopped fresh tarragon leaves
- 1 lemon, zest only
- 250g/9oz cheddar, grated
- 1 free-range egg yolk
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- dressed green salad leaves, to serve
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