Regal Smoked Salmon Cannelloni Rolls with Salmon Caviar and Saffron Dressing
Submitted by: Regal Salmon
- 300g Regal Cold Smoked Salmon Slices
- 12 teaspoons Regal Salmon Caviar
- 2 red peppers
- 2 yellow peppers
- 130g bag of baby spinach
- 2 tablespoons olive oil
- 6 fresh lasagne sheets, roughly 140mm x 160mm
Dressing
- 2 cups fish or chicken stock
- 1/4 cup lemon juice
- 1 clove garlic, crushed
- 1/2 teaspoon saffron threads
- salt and freshly ground black pepper
- Preheat the oven to 200˚C. Drizzle peppers in olive oil and roast for 20 minutes or until skin is slightly blackened. Remove and set aside to cool. Once cool, peel, remove seeds and slice into thin strips.
- Cook the lasagne sheets in boiling salted water until they are just cooked. Remove carefully and set aside to cool in a single layer.
- Lay one of the lasagne sheets on a piece of plastic wrap and cover with smoked salmon. Place a line of red, yellow pepper and spinach on top of the salmon. Roll into a tight roll inside the plastic wrap. Repeat with remaining ingredients. Refrigerate for 1 hour.
- To prepare the dressing, place the stock, lemon juice, garlic and saffron threads into a small saucepan. Bring to the boil then simmer for 10 minutes. Season with salt and pepper and set aside to cool.
- Slice rolls into 6 pieces, placing 3 pieces on each plate. Spoon on the saffron dressing. Garnish with a teaspoon of Regal Salmon Caviar.
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