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عالمي الطبق الرئيسي

Leek and Salmon Cannelloni

0
50 Min
Easy

Ingredients

-
7 Servings
+

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 g
For the filling:
1 tbsp
Olive oil
1 Medium
Leeks, chopped
300 g
Smoked salmon, chopped
0.5 cup
Cream Cheese
1 cup
Cottage cheese
1 piece
Eggs, slightly beaten
0.25 cup
Hot Water
1 cube
MAGGI® Chicken Bouillon
1 g
For the sauce:
1 tbsp
Butter
1 cup
Hot Water
1 cube
MAGGI® Chicken Bouillon
2 cups
Cooking cream
1 cup
Emmental cheese
250 g
Cannelloni pasta

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Nutrition Value

Energy
430.76 kcal
Carbohydrates
35.24 g
Protein
24.36 g
Fats
21.91 g
Information per serving
Lets Cook

Instruction

50 Minutes
Step 1
1 Min
Preheat oven to 180°C and position oven rack at mid-level.
Step 2
1 Min
To make filling: In a frying pan, heat olive oil and sauté chopped leeks until soft. Set aside to cool.
Step 3
1 Min
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.
Step 4
1 Min
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. Take care not to overboil cream sauce.
Step 5
1 Min
Pour half the sauce into the bottom of a baking dish.
Step 6
1 Min
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 and bake in the oven for 45 mins or until slightly golden on top.
Leek and Salmon Cannelloni

Step 1 of 6

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

Leek and Salmon Cannelloni

Step 2 of 6

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

Leek and Salmon Cannelloni

Step 3 of 6

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.

Leek and Salmon Cannelloni

Step 4 of 6

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. Take care not to overboil cream sauce.

Leek and Salmon Cannelloni

Step 5 of 6

Pour half the sauce into the bottom of a baking dish.

Leek and Salmon Cannelloni

Step 6 of 6

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 and bake in the oven for 45 mins or until slightly golden on top.

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