Leek and Salmon Cannelloni
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
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Step 1 of 6
Preheat oven to 180°C and position oven rack at mid-level.
Step 2 of 6
To make filling: In a frying pan, heat olive oil and sauté chopped leeks until soft. Set aside to cool.
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.
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.
Step 5 of 6
Pour half the sauce into the bottom of a baking dish.
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.