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Salmon & lobster cannelloni
- 4 Cannelloni
- 200 g Smoked salmon& lobster
- Fresh dill
- 400 g Smoked Salmon
- 2 dl culinary cream
- Lemon juice
- Cook the cannelloni al dente.
- Leave to cool down in cold water and then drain.
- Fill the cannelloni with the smoked salmon & lobster by means of a piping bag.
- Mix the cream and lemon juice together.
- Slice the smoked salmon thinly.
- Place the salmon cannelloni on the smoked salmon.
- Garnish with a spoonful of sauce and some dill.