picto-chef
Lasagne

Salmon Amuse-Bouche

Ingredients

4
35min
  • 12 pieces of Panzani Cannelloni or Lasagna
  • 200g of smoked salmon
  • 50g of light sour cream
  • 5g of capers
  • 5g of spring onions
  • 3g of dill
  • lemon zest
  • Pepper
pasta

Preparations steps

  • 1. Cook the Cannelloni in boiling water for 7-10 minutes
  • 2. Once ready, cut the 6 pieces in half (to obtain 12 pieces)
  • 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
  • 4. Transfer the mixture into a piping bag
  • 5. Fill each Cannelloni with the smoked salmon mixture, then roll them up with the mixture on the inside
  • 6. Garnish with lemon slices, pink peppercorns, and balsamic vinegar

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