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Cannelloni with Salmon

Recipe Information

Ingredients

• 8 cannelloni tubes
• 15ml spoon olive or sunflower oil
• 1 small onion, chopped finely
• 125g mushrooms, chopped finely
• 1 green pepper, deseeded and chopped
• 375g fresh salmon, skinned, boned and cut into small pieces
• 15ml spoon chopped fresh mixed herbs
• 1 medium size egg, beaten
• 200g carton of virtually fat free fromage frais
• 3 x 15ml spoons fresh wholemeal breadcrumbs
• 50g reduced fat hard cheese, grated
• salt and freshly ground black pepper
• 1 red pepper, deseeded
• fresh mint sprigs

Method

Preheat the oven to 200°C, 400°F, gas mark 6, and lightly oil an ovenproof dish.

Cook the cannelloni in plenty of boiling salted water according to the packet instructions. Drain on kitchen paper.

Meanwhile, heat the oil in a large pan and gently cook the onion, mushrooms and pepper for 5-10 minutes until soft. Add the salmon and herbs, cover and cook for 5-10 minutes. Season to taste.

In a small bowl, beat together the egg and fromage frais and season to taste.

Fill the cannelloni tubes with the fish stuffing using a small spoon or piping bag. Arrange in the prepared dish.

Pour over the fromage frais mixture and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 minutes until golden.

Cut the red pepper into small diamond shapes and blanch in boiling water for 2 minutes. Drain. Serve the cannelloni garnished with the red pepper and mint.