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Homemade smoked salmon cannelloni
This delicious Italian baked smoked salmon cannelloni recipe is easy to make, creamy and delicious. I used fresh pasta and homemade bechamel (white sauce) but for a quicker version use dried cannelloni (manicotti) and ready made white sauce.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 993 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For fresh pasta (click link to recipe in recipe notes below for instructions)
- 400 g durum wheat '00' flour or All Purpose Flour (14oz)
- 4 eggs
- 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 fresh ricotta (9oz)
- 2 eggs (one for filling/ one for egg wash
- 100 g Parmigiano (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 bechamel (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.
Cup of Yum
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 faster preparation, this recipe can be made with store bought béchamel and dried cannelloni (manicotti) If using dried pasta blanch the pasta tubes in boiling water before filling them otherwise they will need more booking and more sauce.
- For homemade fresh pasta sheets instructions click here
- here
- NB The recipe for fresh pasta will probably make more pasta sheets than you need. You can reduce quantities or freeze the extra pasta.
Nutrition Information
Calories
993kcal
(50%)
Carbohydrates
98g
(33%)
Protein
53g
(106%)
Fat
42g
(65%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
360mg
(120%)
Sodium
1214mg
(51%)
Potassium
648mg
(19%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1510IU
(30%)
Calcium
680mg
(68%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 993
% 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.