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This is a good recipe for when you've run out of fresh ingredients, and there's not a shop in sight, as I use tinned salmon. It works equally well with fresh salmon, of course. SERVES 4 Preparation Time: 10 Minutes |
| 1 large tin salmon | 8 canneloni pasta tubes |
| 1 large onion, chopped | 1/2 tin passata, or any tomato-based pasta sauce |
| 1 tblsp dried parsley | Parmesan cheese |
| 1 cup mayonnaise | Salt & pepper |
| Hot pepper sauce, to taste | 1 tblsp dried dill |
Preheat the oven to 200 degrees C.
Drain the tinned salmon and empty into a medium mixing bowl. Add the chopped onion, mayonnaise, parsley, dill, salt & pepper and hot pepper sauce to taste, and stir well.
Stuff each canneloni tube with some of the salmon mixture and place side by side in an oven-proof dish. Pour the tomato pasta sauce over the canneloni.
Sprinkle grated parmesan cheese over the top, cover the dish with tinfoil and bake in the oven for about 20 minutes. Remove the foil and bake for another 5-10 minutes until the top has browned nicely.
Serve with a crisp green salad, or stir-fried courgettes and sugar snap peas.