First of all, prepare the béchamel: melt the butter with the flour, dilute slowly with hot milk, stirring constantly, season with salt and nutmeg and cook for about ten minutes, stirring constantly, until you reach a smooth and fluid cream, but not too much. liquid.
In a bowl, chop the natural salmon, half of the smoked salmon and the chives and mix them with robiola, mascarpone and pepper.
Blanch the cannelloni in boiling salted water with a drizzle of oil, drain after a couple of minutes and dry them on a clean cloth.
With the help of a sac-à-poche with a wide spout, fill them with the filling, placing them gradually in a pan suitable for cooking in the oven in which you have already put a couple of spoons of bechamel, then cover them with the remaining béchamel.
Sprinkle the surface with the remaining smoked salmon (always in small pieces) and cook for about 30 minutes at 180 ° C in a preheated convection oven.
The salmon cannelloni are ready, let them cool slightly before serving.
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