FRIJE

Instructions

• 1.   Make sure to thaw the chopped frozen spinach before making this recipe.
• 2.   Preheat the oven to 200°C or 400°F.
• 3.   Cook the cannelloni in boiling water. When they are al dente, remove them from the boiling water using a slotted spoon, drain well, and set aside on a plate.
• 4.   On a cutting board, remove the skin from the raw salmon fillets and cut them into small regular cubes.
• 5.   In a bowl, mix the thawed chopped spinach, fresh goat cheese, and salmon cubes. Season with salt and pepper to taste.
• 6.   Grease a baking dish.
• 7.   Fill the cooked cannelloni with the salmon mixture using a small spoon. Place these stuffed cannelloni side by side in the dish.
• 8.   Pour semi-thick cream over the stuffed cannelloni and sprinkle them with grated Beaufort cheese. Adjust the seasoning with salt and pepper if desired.
• 9.   Cover the gratin dish with several sheets of aluminum foil. Reduce the oven temperature to 180°C or 350°F and bake the dish for 20 minutes.
• 10.   When the cannelloni are nicely browned, remove the aluminum foil from the dish. Place the dish under the broiler of the oven for 2 minutes.
• 11.   Serve these salmon and spinach cannelloni immediately on plates. Enjoy them accompanied by a dressed green salad as a main course. For drinks, choose a fruity and chilled white wine or a red wine.

Nutritional information *