Smoked salmon pasta roll with saffron sauce

It doesn’t always have to be minced meat! Salmon pasta rolls in a saffron sauce make a welcome change.

Ingredients for 4 servings:

16 cannelloni rolls, raw, or 16 lasagne leaves, lightly pre-cooked

180 g Mövenpick Icelandic Smoked Salmon
350 g ricotta
1 bunch dill, chopped
40 g parmesan, grated
Salt, pepper

Saffron sauce:
35 g butter
35 g flour
700 ml milk
1 sachet saffron, ground
Salt, pepper


Dice the smoked salmon. Mix with the dill, parmesan and ricotta. Season with salt and pepper. Transfer the mixture into a piping bag (a freezer bag can be used instead by simply cutting a hole in one corner of the bag).

Fill the raw cannelloni rolls equally with the ricotta/salmon mixture. Brush a gratin or ovenproof dish with a little olive oil. Place the filled cannelloni rolls in the dish. (If using the lasagne leaves, place a little of the mixture on each one and roll.) Important: arrange the rolls side-by-side, not on top of each other.

For the sauce, melt the butter in a pan, add the flour and mix well. Stir in the cold milk with a whisk, add the saffron and season to taste with salt and pepper. Bring the sauce to the boil while stirring constantly and simmer for at least 2 minutes: that way, the flour binds the sauce to make it nice and creamy. Spread the sauce evenly over the filled pasta rolls and bake in a preheated convection oven at 160°C for approx. 30 minutes. The salmon cannelloni are then ready to serve.

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