Homemade smoked salmon cannelloni
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
993 kcal
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Course
Main Course
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Cuisine
Italian
Homemade smoked salmon cannelloni
Description
The Homemade Smoked Salmon Cannelloni starts with either fresh pasta sheets made from 00 flour, eggs, and salt or store-bought dried cannelloni tubes. The filling blends smoked salmon strips with ricotta cheese, grated Parmesan, an egg to bind, and seasoning. This mixture is spread along pasta rectangles to roll cannelloni, sealed with an egg wash to keep shape during baking.
A homemade béchamel, made by cooking butter and flour into a roux then whisking in milk and seasoning, provides a creamy sauce poured over the filled cannelloni in a butter-greased baking dish. Breadcrumbs sprinkled on top add texture, and butter flakes dot the surface. The assembled dish is baked until bubbling and golden on top.
This preparation yields a harmonious balance of smooth, creamy textures from the filling and sauce with the al dente pasta wrapping it. It’s suitable for a sophisticated meal where the smoky flavor of salmon is complemented by the richness of béchamel and Parmesan. Using fresh pasta enhances tenderness, but dried cannelloni can be pre-blanched to shorten cooking time. Leftover fresh pasta sheets can be frozen for convenience.
Ingredients
For fresh pasta (click link to recipe in recipe notes below for instructions)
- 400 g 00 flour or All Purpose Flour (14oz, durum wheat
- 4 egg
- 1 pinch salt
For smoked salmon cannelloni
- 12-16 fresh pasta sheets or dried cannelloni (3-4 per person)
- 250 g smoked salmon (9oz)
- 250 g ricotta cheese 9oz, fresh
- 2 egg one for filling/ one for egg wash
- 100 g Parmesan Cheese 3.5oz) grated (more may be required
- salt as required
- black pepper as required
- breadcrumbs as required to sprinkle on cannelloni
- butter as required for flakes
- 400 ml béchamel sauce 13floz) homemade or ready made
For homemade bechamel
- 60 g butter
- 60 g flour
- 600 ml milk
- 1 pinch salt
Instructions
Make the fresh pasta see homemade lasagne recipe post
To make the bechamel
- Melt the butter in a saucepan over medium-low heat. Stir in the flour. Keep stirring until the butter and flour are incorporated and you have a roux.
- Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce. Remove from the heat and season with salt and pepper. Add nutmeg or grated cheese for additional flavour if required.
Make the smoked salmon cannelloni
- Cut the smoked salmon into strips and place in a bowl with the ricotta, a handful of grated Parmigiano, a pinch of salt and pepper and one egg. Mix everything together well to obtain a homogeneous filling.
- Roll out the fresh pasta and cut it into rectangles about 10 centimeters long.
- Put some filling along the length of one side of the pasta rectangles and then roll them up into cannelloni. You don’t want to have too much overlap otherwise the pasta will have a double layer. Close the ‘seam’ by brushing with egg.
- Grease a baking dish with butter and cover the bottom with part of the béchamel. Place the salmon cannelloni side by side on top of the béchamel and cover them with the rest of the béchamel. Sprinkle the top with breadcrumbs and grated Parmigiano and finish off with a few butter flakes.
- Cook the cannelloni in a preheated oven at 180 °c for about 30 minutes. Keep an eye on them so they don’t burn. If necessary cover with foil if the top starts to get too dark. Serve the salmon cannelloni after cooling for about 5 minutes.
Notes
- For convenience, use store-bought béchamel and dried cannelloni, blanching dried tubes before filling to reduce baking time.
- Fresh pasta sheets can be made from 00 flour, eggs, and salt, but the recipe may produce more sheets than needed; excess can be frozen for later use.
- Seal cannelloni seams with egg wash to prevent unrolling during baking.
- Béchamel sauce can be enhanced with nutmeg or extra grated cheese according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 993 kcal
% Daily Value*
| Calories | 993kcal | 50% |
| Carbohydrates | 98g | 33% |
| Protein | 53g | 106% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 360mg | 120% |
| Sodium | 1214mg | 51% |
| Potassium | 648mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1510IU | 30% |
| Calcium | 680mg | 68% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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