Ingredients
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300g fresh salmon without skin cut into small pieces
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1 pack cannelloni
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2 δέσμες spinach, cut into small pieces
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1 tablespoon chives, finely chopped
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Zest of ½ orange
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1/3 teaspoon salt
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1/3 teaspoon ground black pepper
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4 tablespoon béchamel
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100 g white cheese
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Ingredients for the béchamel:
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50 g unsalted butter
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50 g all-purpose flour
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1/2 liter milk 1.5% fat
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1/3 teaspoon salt
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1/3 teaspoon ground black pepper
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1/3 teaspoon ground nutmeg
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50g white cheese
Instructions
Method (Béchamel):
Melt the butter in a saucepan and then add the flour. Slowly whisk in the milk and then add the nutmeg, salt and pepper, and finally add the white cheese.
Method:
Put the spinach, 3 – 4 tablespoons of the béchamel, the salmon, the chives, the orange zest, the cheese, salt and pepper in a bowl and stir until the mixture is smooth. Put the mixture in a plastic pastry bag and fill the cannelloni. This can also be done using a teaspoon.
After filling the cannelloni, place them in an ovenproof dish. Dilute any remaining béchamel with a little more milk and pour over the cannelloni. Then crumble another 100 grams of white cheese over the top and bake in a preheated oven at 180°C for 20 to 25 minutes.
Serve hot.
Bon appétit!
