Cannelloni with spinach and salmon

Ingredients for 4 servings:

• 1 pack of lasagna sheets, from the refrigerated section
• 250 g leaf spinach, frozen
• 1 small onion(s), chopped
• salt and pepper
• Nutmeg, freshly grated
• 1 tbsp, heaped crème fraîche
• 375 g salmon fillet(s), fresh or thawed
• 100 g feta cheese
• 1 garlic clove(s), chopped
• 1 onion(s), chopped
• 1 garlic clove(s)
• 1 bell pepper(s), red, diced
• 1 tbsp, heaped tomato paste
• 1 tbsp, heaped mustard, sweet
• 250 ml fish stock, alternatively vegetable stock
• 250 ml cream
• salt and pepper
• Paprika powder
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Fry the onion in a pan until translucent. Add the spinach and garlic and fry until the spinach is thawed. Season everything generously with salt, pepper and nutmeg, squeeze some liquid out, thicken with crème fraîche until creamy and let cool. For the sauce, sauté the onion until translucent and add the diced bell pepper and garlic. Briefly fry the tomato paste and then deglaze with the stock. Stir in the mustard and season generously with salt and pepper. Simmer the sauce until the vegetables are soft, adding a little more water if necessary. Purée everything finely and add the cream. Cut the salmon fillet into 6 equal strips. Spread the pasta sheets with the spinach and crumble the feta cheese over them. Place the salmon pieces at the beginning of the pasta sheets and then roll the pasta sheets up tightly. Place the cannelloni in an ovenproof dish, seam side down, and pour the sauce over them. Bake the dish in a preheated oven at 160 degrees Celsius for about 30 minutes until golden brown. You can also top with a little cheese.