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Recipe of Cannelloni Filled with Salmon in White Sauce

Cannelloni Filled with Salmon in White Sauce

30 mins
Super List
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Enjoy these rich cannelloni stuffed with salmon in mornay sauce, with parmesan cheese and decorated with pecorino cheese slices and a touch of scallion. Accompany with a fresh Mediterranean salad and make a spectacular dish.
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4 portions
  • 1 package cannelloni
  • 4 tablespoons butter
  • 4 tablespoons Great Value® wheat flour
  • 2 cups Whole Wheat Great Value®
  • 1/4 cups whipping cream
  • 2 egg yolks
  • 1/2 cups parmesan cheese, grated
  • 1 teaspoon Great Value® salt
  • 1/2 teaspoons White pepper
  • 1 pinch nutmeg
  • 2 tablespoons Extra Special Olive Oil®
  • 4 tablespoons onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 500 grams salmon fillet
  • 4 tablespoons capers
  • 2 tablespoons dill
  • 1 tablespoon old mustard
  • 50 grams pecorino cheese, in tiles to decorate
  • 4 branches fresh dill, to decorate


Cook the cannelloni according to package directions in a pot of boiling water and salt. Drain and reserve.
In a saucepan over low heat, melt the butter and add the flour, cook until it forms a masita. Add the milk and cook until it is over low heat while still moving.
Meanwhile, in a bowl mix the cream with the yolks and beat in a bain-marie until it thickens slightly.
Add the yolks to the previous sauce with the parmesan cheese and cook a few more minutes without letting it boil. Season with salt, pepper and nutmeg. Reservation.
In a pan over medium heat, add the onion with olive oil. Add the garlic and salmon. Cook until the salmon is cooked and crumble with the help of two forks right there.
Add capers, dill and mustard. Mix very well.
Fill the cannelloni with the salmon filling, taking care not to break them.
Serve and bathe with the sauce, decorate with pecorino cheese slices and fresh dill.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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