Salmon Cannelloni

Cook time 45 minutes
Servings 4


600g salmon fillet, skin removed
10-12 cannelloni tubes
1 tbsp olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
120g baby spinach
150mL cooking cream
1 tbsp dill, finely chopped
1 tbsp tarragon, finely chopped
1 tbsp lemon zest
1 tbsp lemon juice
½ tsp freshly grated nutmeg
300mL creme fraiche
100g cheddar cheese, grated
2 egg yolks
50g parmesan or pecorino, roughly grated
Green salad and lemon wedges, to serve

Salmon Cannelloni


Place the salmon on a greased baking tray and roast in the oven at 100°C for 10 minutes. Remove from the oven and flake with your fingers.

Preheat oven to 180°C. Lightly spray with oil a medium-sized ovenproof dish.

Heat oil in a large frying pan over medium heat. Add onion and garlic and cook for 3 – 4 minutes or until softened. Add spinach and cook for a minute, or until just wilted. Season with salt and pepper. Stir through the cooking cream, nutmeg, dill, tarragon, lemon zest and juice. Divide the mixture in two. Combine half with the flaked salmon and reserve the rest.

Using a teaspoon, spoon the salmon and spinach mixture into 10 – 12 cannelloni tubes.

Combine the cheese, creme fraiche and egg yolk with the remaining spinach sauce. Pour half of the sauce into the baking tray and nestle the cannelloni side by side in the sauce. Spread the other half over the top of the cannelloni.

Sprinkle with parmesan, cover with foil and bake for 20 – 25 minutes. Remove the foil and finish under the grill for 1 – 2 minutes until golden brown. Serve with green salad and lemon wedges.