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

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.

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

Remove the film carefully so as not to get burnt by the hot steam it gives off. Blend until smooth and homogeneous and leave 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 centre, place the fresh cheese and herb filling. Roll up, starting from the side closest to you, and press down tightly. Leave to cool for two hours in the refrigerator.

ASSEMBLY

Place a spoonful of pear purée in the centre of the plate and, using the same spoon, move part of the purée to one side of the plate. Place half of the cannelloni in the centre and reserve the other half for the other portion. Top the cannelloni with a little of the sprout micro-salad. Serve.