Smoked Salmon Cannelloni Rolls With Saffron Dressing

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 12
• 2 red capsicums
• 2 yellow peppers
• 2 tablespoons olive oil
• 6 lasagna sheets, 14cm x 16cm
• 300 g smoked salmon
• 130 g baby spinach
• 12 teaspoons salmon caviar
• 2 cups fish stock
• 1/4 cup lemon juice
• 1 garlic clove
• 1/2 teaspoon saffron thread
• salt & pepper

Recipe

• 1 preheat oven to 200°c drizzle peppers with oil and roast for 20-25mins until slightly blackened.remove and set aside to cool. once cool, peel and remove seeds and slice into thin sllices.
• 2 cook pasta in salted water until al dente. cool in a single layer.
• 3 lay 1 lasagna sheet on cling wrap and cover with 50g of salmon. place a line of capsicum at short end sheet and top with spinach.
• 4 roll into tight roll, making sure not to catch the cling wrap in roll. make up the other 5 rolls. refrigerate for 1 hour.
• 5 place stock lemon juice, garlic and saffron into small pan and bring to boil & simmer for 10 minutes season with salt & pepper. set aside to cool.
• 6 to assemble, slice each roll into 6 pieces, placing 3 rolls onto the centre of each plate. drizzle with saffron dressing and garnish with caviar.