Lasagne
Amuse-Bouches au Saumon
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12 pieces of Panzani Cannelloni or Lasagna
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200g of smoked salmon
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50g of light sour cream
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5g of capers
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5g of spring onions
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3g of dill
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lemon zest
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Pepper
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1. Cook the Cannelloni in boiling water for 7-10 minutes
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2. Once ready, cut the 6 pieces in half (to obtain 12 pieces)
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3. In a mixing bowl, stir the light sour cream, chopped smoked salmon, chopped capers, chopped spring onions, chopped dill, pepper and lemon zest together
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4. Transfer the mixture into a piping bag
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5. Fill each Cannelloni with the smoked salmon mixture, then roll them up with the mixture on the inside
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6. Garnish with lemon slices, pink peppercorns, and balsamic vinegar
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