Salmon Ricotta Cannelloni

For the salmon ricotta cannelloni, preheat the oven to 200 °C.

Cut salmon into small cubes – mix with ricotta and 3/4 of the chopped dill, salt and pepper.

Mix whipped cream and cream together with finely chopped garlic, salt, pepper and remaining dill and spread on the bottom of the baking dish.

Fill the cannelloni with the salmon mixture and place it in the mold – pour the sauce over it and top with thinly sliced mozzarella and bake the salmon ricotta cannelloni for about 20-25 minutes.

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