Cannelloni with Fresh Salmon and Spinach

Method (Béchamel):

Melt the butter in a saucepan and then add the flour. Slowly whisk in the milk and then add the nutmeg, salt and pepper, and finally add the white cheese.

Method:

Put the spinach, 3 – 4 tablespoons of the béchamel, the salmon, the chives, the orange zest, the cheese, salt and pepper in a bowl and stir until the mixture is smooth. Put the mixture in a plastic pastry bag and fill the cannelloni. This can also be done using a teaspoon.

After filling the cannelloni, place them in an ovenproof dish. Dilute any remaining béchamel with a little more milk and pour over the cannelloni. Then crumble another 100 grams of white cheese over the top and bake in a preheated oven at 180°C for 20 to 25 minutes.

Serve hot.

Bon appétit!