- For Filling:
- 1 tablespoon Olive oil
- 1 medium Leek
- 300 g Smoked Salmon
- 1 cup Cream cheese
- 1 cup Cottage cheese, plain
- 1 Egg
- 1 cup Water
- 1 cube MAGGI Chicken Stock
- For Sauce:
- 1 tablespoon butter
- 1 cup Water
- 1 cube MAGGI Chicken Stock
- 2 cups Cream, 35%
- 1 cup Emmental cheese
- 1 packet cannelloni
Leek & Salmon Cannelloni
INGREDIENTS
Leek & Salmon Cannelloni with
Leek & Salmon Cannelloni with 
- For Filling:
- 1 tablespoon Olive oil
- 1 medium Leek
- 300 g Smoked Salmon
- 1 cup Cream cheese
- 1 cup Cottage cheese, plain
- 1 Egg
- 1 cup Water
- 1 cube MAGGI Chicken Stock
- For Sauce:
- 1 tablespoon butter
- 1 cup Water
- 1 cube MAGGI Chicken Stock
- 2 cups Cream, 35%
- 1 cup Emmental cheese
- 1 packet cannelloni
HOW TO PREPARE
Leek & Salmon Cannelloni with
Leek & Salmon Cannelloni with
1
Preheat oven to 180 degrees C and place the oven rack in the middle position.
2
To make Filling: In a frying pan, heat Olive Oil and sauté chopped Leeks until soft. set aside to cool.
3
Combine Smoked Salmon, Cream Cheese, and Cottage Cheese. Mix and add Egg, Hot Water, MAGGI Chicken Stock, and Leeks and stir for a few minutes until smooth.
4
To make Cream Sauce: Melt Butter, add Hot Water, MAGGI Chicken Stock, Cream and Emental Cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.
5
Pour half the sauce in the bottom of a baking dish.
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’s and bake in the oven for 45 minutes or until slightly golden on top.
NUTRITIONAL INFORMATION
Leek & Salmon Cannelloni with
Leek & Salmon Cannelloni with
- Energy 622 (Kcal)
- Protein 26 (g)
- Total Fat 44 (g)
REVIEWS
Leek & Salmon Cannelloni with
