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 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g durum wheat '00' flour (or All Purpose Flour (14oz))
- 4 eggs
- 1 pinch salt
- 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)
- 60 g butter
- 60 g flour
- 600 ml milk
- 1 pinch salt
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Roll out the fresh pasta and cut it into rectangles about 10 centimeters long.
- 5
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.
- 6
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.
- 7
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.