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Leek & Salmon Cannelloni
Leek & Salmon Cannelloni
  • By Course or Type

Leek & Salmon Cannelloni

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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • 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
  • Energy 622 Kcal
  • Protein 26 g
  • Fats 44 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Preheat oven to 180 degrees C and place oven rack to 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, 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.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

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
NUTRITIONAL INFORMATION

Leek & Salmon Cannelloni with

  • Energy 622 (Kcal)
  • Protein 26 (g)
  • Total Fat 44 (g)
HOW TO PREPARE

Leek & Salmon Cannelloni with

1
Preheat oven to 180 degrees C and place oven rack to 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, 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.
REVIEWS

Leek & Salmon Cannelloni with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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