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Salmon cannelloni with wild garlic pesto
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 667
  • Fat about 46g
  • Carbohydrates about 31g
  • Protein about 33g
This is needed
This is needed for 4 people
  • 500 g salmon fillets without skin
  • 2 tbsp wild garlic pesto
  • 0.5 tbsp lemon juice
  • 12 green lasagne sheets
  • salted water
  • 250 g ricotta
  • 4 tbsp grated Sbrinz
  • 2 dl single cream
  • 2 tsp wild garlic pesto
  • 2 tbsp grated Sbrinz
  • a little pepper
  • 2 pinches salt
  • 2 tbsp pine nuts
  • a little rocket
  • 1 organic lemon
  • for a wide ovenproof dish (holding approx. 3.5 litres), greased
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And that's how it's done
And that's how it's done
Halve the salmon lengthwise and cut crosswise into 12 pieces.
Mix the salmon pieces with the pesto and lemon juice, cover and set aside briefly.
Cook the lasagne sheets in boiling, salted water until just al dente, rinse under cold water, drain and lay out on a damp cloth.
Combine the Ricotta and cheese, season. Divide the Ricotta filling over the lasagne sheets, leaving a margin of approx. 1 cm free along each of the short ends.
Place the fish pieces on top, roll up the lasagne sheets and transfer to the prepared oven dish.
Combine the cream, pesto and cheese, divide over the cannelloni then scatter with the pine kernels.
Gratinate for approx. 20 mins. in the centre of an oven preheated to 220°C. 
Remove, grate over the lemon zest and scatter with rocket.