Salmon and Leek Cannelloni

cook 30 mins
  • 500 ml (17 fl oz) hot vegetable or fish stock
  • 3 leeks, thinly sliced
  • 2 salmon fillets, about 150 g (5 oz) each, cut into chunks
  • 200 g (7 oz) crème fraîche
  • 8 fresh lasagne sheets
  • 50 g (2 oz) dried breadcrumbs
  • salt and pepper
  • Pour half the hot stock over the leeks in a saucepan and boil for 5 minutes until soft. Pour the remaining stock over the salmon in a separate saucepan and simmer for 5 minutes until the fish flakes easily. Drain both, reserving the stock. Mix the stock with the crème fraîche. Flake the fish, discarding the skin and any bones.
  • Stir together the leeks and salmon with 6 tablespoons of the crème fraîche mixture to loosen, then season. Place some of the mixture along one long side of a lasagne sheet. Roll up and place, seam-side down, in a baking dish. Repeat with the remaining lasagne sheets. Pour over the remaining crème fraîche mixture and sprinkle with the breadcrumbs.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes until golden and cooked through.
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