Pasta Rolls with Salmon
8,2 / 10
ready in 50 min.
- ⅔ cup Crème fraiche
- 4 Tbsps chopped Basil
- 1 Tbsp lemon juice
- 4 ½ cups green Asparagus (finely sliced lengthways on a mandolin)
- 1 onion (cut into wedges)
- 2 ⅔ cups Salmon fillet (cut into 2 cm strips)
- 1 Tbsp rapeseed oil
- 12 sheets Lasagne noodle
- 3 Tbsps butter
- Basil (to garnish)
Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2.
Stir together the crème fraîche, basil and lemon juice and season to taste with salt and ground black pepper.
Blanch the asparagus with the onion in boiling salted water for around 3 minutes so that it retains a slight bite. Drain and keep warm in the oven.
Fry the salmon all over in hot oil for around 5 minutes, then add to the asparagus to keep warm.
Cook the lasagne sheets in boiling salted water until al dente, then remove from the water and lay out on a large board. Divide the asparagus and salmon between the sheets and add a blob of the crème fraîche mixture. Roll up and arrange on plates.
Melt the butter and brush over the cannelloni. Grind over some fresh black pepper and serve garnished with basil.