Summary

Ingredients

• 1 pack lasagne sheets, from the refrigerated shelf
• 250 g spinach leaves, frozen
• 1 small onion (s), chopped
• salt and pepper
• Nutmeg, grated
• 1 tablespoon, heaped crème fraîche
• 375 g salmon fillet (s), fresh or thawed
• 100 g feta cheese
• 1 clove (s) garlic, chopped

For the sauce:

• 1 onion (s), chopped
• 1 clove garlic
• 1 red pepper (s), diced
• 1 tablespoon, heaped tomato paste
• 1 tablespoon, heaped mustard, sweeter
• 250 ml fish stock, alternatively vegetable stock
• 250 ml cream
• salt and pepper
• Paprika powder
• Chilli powder

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Instructions

1. Fry the onion in a pan until translucent. Add the spinach and garlic and fry until the spinach is thawed. Season everything well with salt, pepper and nutmeg, squeeze out a little, thicken with crème fraîche until creamy and let cool.
2. For the sauce, fry the onion until translucent and add the diced pepper and garlic. Fry the tomato paste briefly and then deglaze with the stock. Stir in the mustard and season well with salt and pepper. Let the sauce simmer until the vegetables are soft, add a little more water if necessary. Puree everything finely and add cream.
3. Cut the salmon fillet into 6 equal strips. Brush the pasta plates with the spinach and crumble the feta cheese over them. Place the salmon pieces at the beginning of the pasta sheets and then roll up the pasta sheets tightly. Place the cannelloni in an ovenproof dish with the seam side down and pour the sauce over them.
4. Bake the dish in a preheated oven at 160 degrees for approx. 30 minutes until golden brown. You can also put a little cheese on top.