Salmon Cannelloni

Instructions: Blend pike or whipped cream, egg, pike-perch fillet and salt, spread through a sieve. Stir in vegetable cubes, season with a little lemon juice.

For the pasta dough, prepare the ingredients to a dough.

Wrap salmon fillet in spinach leaves. Spread the remaining spinach into a rectangle, spread with the farce (reserving 1 tbsp of the farce), place the fillet on top and cover with the spinach.

Roll out the pasta dough into a rectangle and blanch. Spread with 1 tbsp of the farce, wrap it around the salmon.

Butter a generous piece of aluminum foil. Wrap the salmon roll with it, tie the ends with spagat and cook in 80 °C hot water for approx. 15 min.

Remove the salmon roll from the foil and cut into cannelloni.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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