Salmon and tarragon cannelloni recipe
 butter, for greasing12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched butter, for greasing 12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched 300g/10½oz ricotta, drained85g/3oz canned salmon, drained 100g/3½oz smoked salmon, finely chopped1 tbsp chopped fresh tarragon leaves1 lemon, zest only 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, grated1 free-range egg yolk100ml/3½fl oz double creamsalt and freshly ground black pepperdressed green salad leaves, to serve 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 Method 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. Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter. 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. 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. 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. 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. 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. 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. Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad.