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Seafood Cannelloni

Created by ImPat on June 28, 2015

Step 1: Preheat oven to 200C (180C fan forced)
Step 2: Grease a 24cm x 30cm (base measurement) ovenproof dish or two smaller dishes.
Step 3: Heat the butter in a large heavy-based frying pan and cook onion and garlic over a medium heat, stirring, for about 5 minutes or until soft.
Step 4: Add the flour and cook, stirring until well combines and then add the milk a little at a time, stirring constantly and bring to the boil; simmer for 1 minute and then season to taste with salt and ground white pepper, reserve 3 cups of the sauce.
Step 5: Fold the salmon pieces and dill into the remaining sauce in the pan, the sauce will seem quite thick but the fish will release liquid while baking.
Step 6: Spread half the reserved sauce in the base of the prepared dish.
Step 7: Cut 4 lasagne sheets into 3 sections each to make 12 pieces; reserve the remaining sheets for another use.
Step 8: Spread 1/2 cup of salmon mixture onto a lasagne sheet and roll up to enclose and then place in the ovenproof dish in a single layer and then repeat with remaining salmon mixture and lasagne sheets.
Step 9: Cover the top of the cannelloni with the remaining reserved sauce, then top with the cheese.
Step 10: Bake for 40 minutes or until the pasta is cooked and the top if golden.
Step 11: Scatter with the chives.
Step 12: Serve cannelloni with a garden salad if desired.