Recipe for Cannelloni with Salmon 
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Yield:
4 servings
Ingredients:
Amount Ingredient
GENERAL ----------------
8 x Cannelloni tubes
1 tbl Olive or sunflower oil
1 sm Onion, chopped finely
125 gm Mushrooms, chopped finely (4oz)
1 x Green pepper, de-seeded and chopped
375 gm Fresh salmon, skinned, boned and cut into small pieces (12oz)
1 tbl Chopped fresh mixed herbs
1 x Egg, beaten
1 x 200 gram car virtually fat-free fromage, (7oz) frais
3 tbl Fresh wholemeal breadcrumbs
50 gm Reduced-fat hard cheese, grated (2oz)
Salt and pepper
----------------- TO GARNISH ----------------
1 x Red pepper, de-seeded
Instructions:
Instructions: Preheat the oven to 200 C, 400 F, gas mark 6, and lightly oil an ovenproof dish.

Cook the cannelloni in plenty of boiling salted water according to the packet instructions. Drain on kitchen paper.

Meanwhile, heat the oil in a large pan and gently cook the onion, mushrooms and pepper for 5-10 minutes until soft. Add the salmon and herbs, cover and cook for 5-10 minutes. Season to taste.

In a small bowl, beat together the egg and fromage frais and season to taste.

Fill the cannelloni tubes with the fish stuffing using a small spoon or piping bag. Arrange in the prepared dish.

Pour over the fromage frais mixture and sprinkle the breadcrumbs and cheese on top. Bake in the oven for 20 minutes until golden.

Cut the red pepper into small diamond shapes and blanch in boiling water for 2 minutes. Drain. Serve the cannelloni garnished with the red pepper and mint.

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