Preheat oven to 180 degrees C and place the oven rack in the 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, and Cottage Cheese. Mix and add Egg, Hot Water, MAGGI Chicken Stock, and Leeks and stir for a few minutes until smooth.
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.
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.
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