Cannelloni with spinach and salmon

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These rolled up pasta rolls filled with fresh salmon and creamy spinach are a delicious oven dish




 Fry the spinach in a large pan until it has wilted. Drain well and mix with the ricotta and a pinch of salt and pepper and add some basil. Melt the butter in a pan and then add the flour. Stir to form a roux and then gradually add the milk and stir with a whisk until you have a smooth béchamel sauce. Season with salt and pepper. Spread a little of the sauce over the bottom of the baking dish or dishes.

 Preheat the oven to 180 degrees. Cut the salmon into pieces and sprinkle with lemon juice and salt and pepper. Place a lasagna sheet on a board and put some of the spinach mixture on 1 side and divide some salmon over it. Carefully roll up and place in a greased baking dish.

 Do you find it difficult to bend sheets? Boil them in water for 2 minutes or even longer if they have firm skins. Repeat with the rest of the sheets and filling. Spoon some of the béchamel sauce over the lasagna rolls. Sprinkle with pine nuts and cheese. Bake the cannelloni with salmon in the oven for about 30 minutes.

 Tip: you can also use frozen spinach.

cannelloni salmon

Source: Leukerecepten by leukerecepten-nl.
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