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اكواب الشاورما

Leek and Salmon Cannelloni

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Easy

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50 Min

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Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Hot Water
1  g
Olive oil
1  tbsp
483426
Leeks, chopped
1  Medium
486910
Salmon Fillet
300  g
Cream Cheese
0.5  cup
Cottage cheese
1  cup
Eggs
1  piece
Hot Water
0.25  cup
MAGGI® Chicken Bouillon
1  cube
Hot Water
1  g
487522
Butter, melted
1  tbsp
Hot Water
1  cup
MAGGI® Chicken Bouillon
1  cube
Cooking cream
2  cups
Emmental cheese
1  cup
482676
Fettuccini pasta
250  g
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Utensils and appliances

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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
29.98 g
Energy
391.39 kcal
Fats
19.99 g
Protein
22.22 g
Nutrition Table Footer

Recipe steps

6 min

1 min

1 min

1 min

1 min

1 min

1 min

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Recipe steps

6 min

Step 1

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Preheat oven to 180°C and position oven rack at mid-level.
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6 min

Step 2

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To make filling: In a frying pan, heat olive oil and sauté chopped leeks until soft. Set aside to cool.
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6 min

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Combine smoked salmon, cream cheese, cottage cheese. Mix and add egg, hot water, MAGGI® Chicken Bouillon, and leeks and stir for a few mins until smooth.
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6 min

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To make cream sauce: Melt butter, add hot water, MAGGI® Chicken Bouillon, cream and emmental cheese, whisk over medium heat until smooth and slightly thickened. T
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6 min

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Pour half the sauce into the bottom of a baking dish.
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Using a piping bag, fill cannelloni with filling mixture and place over the sauce in the baking dish. Once completed pour the remaining sauce over the cannelloni

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