Ingredients
for filling:
1 tablespoon olive oil or 15 ml
1 medium leek or 100 g, chopped
300 g smoked salmon, chopped
½ cup cream cheese or 100 g
1 cup cottage cheese, plain or 150 g
1 egg, slightly beaten
¼ cup water or 65 ml, hot
1 cube MAGGI® Chicken Bouillon or 10 g
for sauce:
1 tablespoon butter
1 cup water or 65 ml, hot
1 cube MAGGI® Chicken Bouillon or 10 g
2 cups cream, 35% or 500 ml
1 cup emmental cheese or 100 g, grated
1 packet cannelloni or 250 g
Preparation
Preheat oven to 180 degrees C and place oven rack to middle position.
To make Filling: In a frying pan, heat Olive Oil and sauté chopped Leeks until soft. set aside to cool.
Combine Smoked Salmon, Cream Cheese, Cottage Cheese. Mix and add Egg, Hot Water, MAGGI® Chicken Bouillon , and Leeks and stir for a few minutes until smooth.
To make Cream Sauce: Melt Butter, add Hot Water, MAGGI® Chicken Bouillon , Cream and Emental Cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.
Pour half the sauce in the bottom of a baking dish.
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’s and bake in the oven for 45 minutes or until slightly golden on top.
