Cream cheese and salmon cannelloni with herb sauce

Ingredients for 2 servings:

• 20 g butter
• 20 g flour
• 250 ml vegetable stock
• 35 ml cream
• 4 tsp mixed herbs, e.g. 8-herb blend, frozen
• salt and pepper
• 200 g cream cheese, grainy
• 200 g salmon fillet(s)
• 1 m.-sized egg(s)
• 30 g Parmesan, grated
• 8 cannelloni

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Melt the butter in a saucepan. Sprinkle in the flour and sauté. Gradually add the stock while stirring and simmer for 8-10 minutes. Now stir in the cream and half of the herbs and season with salt and pepper. Remove the pan from the heat to cool. In a bowl, mix together the cream cheese, half of the Parmesan, the egg and the remaining herbs and season with salt and pepper. Rinse the salmon fillet with cold water, pat dry, finely dice and mix into the cheese mixture. Preheat the oven to 200°C (top/bottom heat). Fill the cannelloni with the cheese and salmon mixture. Cover the bottom of a baking dish with a little herb cream sauce and place the filled rolls in the sauce. Pour the remaining sauce over the rolls and sprinkle with the remaining Parmesan. Bake on the middle rack of the oven for approx. 35 minutes.