Smoked Salmon and Ricotta Canneloni
From foodable 18 years agoIngredients
- 100 gm smoked salmon, diced 1cm x 1cm shopping list
- 200 gm ricotta cheese shopping list
- 1/4 cup grated parmesann shopping list
- 1 egg shopping list
- salt and pepper shopping list
- 1 spanish onion, diced shopping list
- 2 tsp parsley, chopped shopping list
- 30 gm butter shopping list
- 1 clove garlic, crushed shopping list
- 1/2 cup white wine shopping list
- 600 ml cream shopping list
- 1 tbsp capers shopping list
- 4 sheets of Mountain bread sliced in half shopping list
How to make it
- In a bowl combine smoked salmon, ricotta cheese, parmesan cheese, egg, 1/2 the Spanish onion and chopped parsley until thoroughly mixed.
- Place some mixture onto the Mountain Bread, roll up and lay in an earthenware dish.
- In a pan melt the butter, fry the rest of the onions and garlic, and add the capers, white wine and cream. Reduce by half, then pour the mix over the salmon rolls and bake for 15-20 minutes at 180c until golden brown.
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