RECIPES SKANDIA SMOKED

Wild salmon cannelloni stuffed with fresh cheese, herbs and walnuts with vanilla pear puree and micro salad

PREPARATION TIME

80 min

DIFFICULTY

DIFFICULT

INGREDIENTS

1 blister pack of wild smoked salmon Skandia
150 g cream cheese
40 g walnuts
fresh herbs (dill, tarragon, parsley, basil)
2 medium pears
30 g of micro-salad
salt and pepper
1 vanilla pod
25 g butter
a few drops of lemon juice

PREPARATION

For the filling

In a bowl, mix the fresh cheese with the finely chopped herbs, add the chopped walnuts and season with salt and pepper.

In a bowl, place the peeled and chopped pears, add the butter, drops of lemon juice, vanilla seeds and salt and pepper. Cover the container with plastic wrap and cook at medium power in the microwave for 5 minutes.

Remove the film carefully so as not to get burned by the hot steam it gives off. Grind until a smooth and homogeneous texture is obtained and allow to cool.

Spread a 25 cm long film base on the work surface and replicate it on top to obtain two overlapping layers.

In the center, place the fresh cheese filling with herbs. We roll up starting from the side closest to us and tighten the whole thing well. Let it cool for two hours in the refrigerator.

ASSEMBLY

Place a spoonful of pear puree in the center of the plate and, using the same spoon, move part of the puree to one side of the plate. Place half of the cannelloni in the center and reserve the other half for the other portion. Add over the cannelloni a little of the micro-salad of sprouts. We serve.