Cannelloni with salmon filling

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Preparation for "Sauce Hollandaise

2. 2

   Mash the salmon, cream and egg. Season the salmon farce with salt, pepper and a few dashes of lemon juice. Wash the dill, dab dry, except for something to garnish, chop and stir into the farce. Pour the mixture into a piping bag with a smooth perforated spout and squirt into the cannelloni. Cook the cannelloni in boiling salted water at low heat for about 20 minutes.

3. 3

   Heat 1/8 litre water. Stir in Sauce Hollandaise and bring to the boil. Stir butter (except for 1 tablespoon) in small pieces into the sauce over low heat and melt. Keep the sauce warm. Wash the tomatoes, remove the stalk. Cut tomatoes in half, remove seeds and cut into small cubes. Wash spinach, sort and drain well. Stew covered in a wide saucepan over medium heat, let it collapse. Let the liquid boil down in an open pot. Toss spinach in remaining butter and arrange in portions on preheated plates.

4. 4

   Wash spinach, sort and drain well. Stew covered in a wide saucepan over medium heat, let it collapse. Let the liquid boil down in an open pot. Toss spinach in remaining butter and arrange in portions on preheated plates. Cut cannelloni into slices and place them on the spinach. Pour hollandaise sauce over the cannelloni. Sprinkle with the diced tomatoes and serve garnished with the remaining dill