The Crazy Kitchen: Salmon Cannelloni

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Thursday 13 June 2013

Salmon Cannelloni

Sadly the six month long Swallow's Recipes for Life challenge on Bangers & Mash is now coming to an end, with this month being the last. I have been lucky enough to win the challenge for the last three months so the pressure is now on. Unfortunately one of the three ingredients for this month isn't a favourite food of mine so I may only manage this one recipe - I've got to give everyone else a fair crack at the whip too of course!

AMENDMENT - apparently I can't count & we still have another challenge for July, yay!! 

Fish and seafood are not something that I eat very often and really have to be in the mood for it so when I heard that one of the ingredients was salmon my heart sank a little. The husband absolutely loves it though, so he was pleased! 
Since receiving some pre-cooked salmon from the Saucy Fish Co a few weeks ago that's how I now like to buy it, although on my latest shopping trip had to opt for some that you need to cook yourself, thankfully in sealed bags that can be cooked in the microwave or oven, without the need for handling the fish.
I've never actually cooked cannelloni before so I thought it would make a nice change to our usual fusilli or penne, although Jack said that it wasn't real pasta.
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Salmon Cannelloni - serves 4

1 tbsp Olive oil
1 courgette
1 garlic clove, crushed
2 pre-cooked salmon fillets
250g Ricotta
1/2 tsp Chilli flakes
16 Cannelloni tubes (I used the type that don't need pre-cooking)
300ml Double cream
2 Egg yolks
pinch of cayenne pepper
50g Pecorino Romano (or Parmesan / Grana Padano), grated
100g Mature Cheddar Cheese, grated
Ground black pepper

  • Slice the courgette & then slice into strips
  • Heat the olive oil in a frying pan and add the courgettes & garlic
  • Fry on a medium heat for approximately 5 minutes until softened, then set aside
  • Flake the cooked salmon and mix with the Ricotta, chilli flakes and some ground black pepper
  • Stir the courgettes into the salmon mix
  • Fill the cannelloni tubes with the filling - the easiest way to do it is to use a piping bag
  • Lay the filled cannelloni in a baking dish
  • Mix the cream with the egg yolks, cayenne pepper, Pecorino cheese, half of the cheddar and some black pepper
  • Pour the cream over the cannelloni and top with remaining cheese
  • Cover with foil and bake in a preheated 180 C oven for 25 minutes and uncovered for an additional 15 minutes until golden brown and bubbling
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