Wednesday, February 4, 2009

Cheesy Salmon Rolls

Serves: 4-6


12 lasagna noodles (6 1/2 ounce/200 g packet)
8 ounces (250 g) ricotta cheese
3 ounces (90 g) Cheddar cheese, grated
Salt and pepper to taste
2 eggs, lightly beaten
1 x 7 ounce (210 g) can red salmon, drained
2 teaspoons lemon juice
1 x 7 ounce (210 g) can tomato puree
1 tablespoon cornflour
2 tablespoons parsley, chopped

Microwave Method:

1. Place lasagna noodles in a large dish. Pour over 4 cups hot water. Cook for 3 minutes on HIGH. Drain and cool.
2. Combine ricotta cheese, Cheddar cheese, salt and pepper, eggs, salmon and lemon juice; mix well.
3. Place a spoonful of salmon mixture into each lasagna sheet. Roll up tightly. Place in a single layer in a shallow heat-proof dish, seam-side down.


1. Combine cornflour with 2 tablespoons of tomato puree to form a smooth paste. Stir in remaining puree and parsley.
2. Pour tomato puree over salmon rolls and cook for 8-10 minutes on MEDIUM HIGH or until noodles are tender.

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