CANNELLONI WITH SALMON AND BOURSIN CUISINE
Portions : 4 Preparation : 20 minutes - Cooking : 15 to 20 minutes
Ingredients
- 1 l (4 cups) fresh spinach
- 30 ml (2 tablespoons) olive oil or Mycryo cocoa butter
- 125 ml (1/2 cup) Boursin cuisine Shallot & Chives
- 250 ml (1 cup) raw salmon, cubed
- 125 ml (1/2 cup) smoked salmon, chopped
- 1 pinch cayenne pepper
- 8 sheets fresh lasagne dough
- 750 ml (3 cups) homemade tomato sauce
- 500 ml (2 cups) grated Gruyère cheese
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- In a skillet over high heat, toss spinach in olive oil or Mycryo for 3 minutes,
- Place spinach in a colander to drain juices.
- In a large bowl, combine the Boursin, raw salmon, smoked salmon and spinach. Season with salt, pepper and cayenne pepper. Set aside in a piping bag.
- Cut fresh lasagne dough in half.
- Top each strip with salmon filling and roll up.
- Place the rolls in an ovenproof dish. Top with tomato sauce and grated Gruyère.
- Bake for 20 minutes, then gratinate if necessary.
- Serve hot.
PS: This recipe can also be made with dry pasta, but you'll need to precook the lasagne noodles before topping them.
Cannelloni is always a good option for using up leftovers from the previous day. Beef, pork or other. All you have to do is make a filling with the protein you have left and you're ready to go.
