Salmon cannelloni from The Tinned Fish Cookbook: Easy-to-Make Meals from Ocean to Plate―Sustainably Canned, 100% Delicious (page 65) by Bart Van Olphen

  • Parmesan cheese
  • ricotta
  • peas
  • cannelloni pasta
  • milk
  • fish stock
  • tinned salmon
  • lemon zest
  • EYB Comments

    Can use fresh or frozen peas.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use fresh or frozen peas.

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