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How To make Canny Cannelloni


213 g Canned pink Alaska salmon
1 md Onion

finely chopped
50 g Fresh breadcrumbs
100 g Button mushrooms :

1 tb Parsley -- chopped
16 Cannelioni tubes
25 g Butter
25 g Plain flour
300 ml Skimmed milk
1 t Pesto
100 g Parmesan cheese, grated
Drain can of salmon. Make juice up to 300ml / 1/2 pint with water. Mash fish, onion, breadcrumbs, mushrooms and parsley. Fill each cannelloni roll. Lay in a microwave proof dish. Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat fish stock and milk into flour mixture 150ml / 1/4 pint at a time. Cook for 1 minute between additions. Whisk well. Add pesto and 75g / 3oz of cheese. Pour over cannelloni. Sprinkle with remaining cheese and cover. Cook on MEDIUM POWER for 25 minutes. Stand for 5 minutes. Serve.
Serves 4-6. Approx. 300 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias

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