Ingredients

• butter
• for greasing
• 12 fresh lasagne sheets
• cut into 12.5cm x 7.5cm/5in x 3in squares
• blanched
• 300g/10½oz ricotta
• drained
• 85g/3oz canned salmon
• drained
• 100g/3½oz smoked salmon
• finely chopped
• 1 tbsp chopped fresh tarragon leaves
• 1 lemon
• zest only
• 250g/9oz cheddar
• grated
• 1 free-range egg yolk
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• dressed green salad leaves
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter.
• For the filling
• mix together all of the filling ingredients until well combined.
• Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish.
• For the topping
• mix together the all of the topping ingredients except the pasta until smooth and well combined.
• Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes.
• Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes
• or until the topping is golden-brown and bubbling.
• Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad.