Inspired by Ecuadorian cuisine, this Salmon Cannelloni with Caper Sauce combines the richness of smoked salmon, the freshness of spinach, and the tangy flavor of capers. It's a satisfying dish that highlights the variety of ingredients and aromatic herbs typical of Ecuadorian gastronomy. Perfect for a special dinner or to impress guests, this recipe is a delightful blend of flavors and textures.
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Place the cannelloni sheets in a large container with hot water and let them sit for 20 minutes.
Remove the sheets and lay them out on a clean, dry kitchen towel. Set aside.
Place the frozen spinach in a saucepan and cook over low heat for about 10 minutes.
Remove the spinach, drain, and roughly chop.
In a skillet, heat the olive oil and sauté the spinach.
Add the raisins, cook for one more minute, and remove from heat.
Lay the cannelloni pasta sheets flat.
Place a portion of smoked salmon on each sheet, followed by a portion of spinach in the center and a piece of fresh cheese.
Roll the sheets to form the cannelloni.
Place the cannelloni in a baking dish greased with olive oil. Set aside.
In a skillet, sauté the chopped onion in olive oil until translucent.
Add the chopped capers and stir to combine.
Chop the tomatoes and add them to the skillet.
Add a teaspoon of sugar and cook for two minutes.
Pour in the hot water and let it simmer over low heat for 10 minutes.
Dissolve the cornstarch in two tablespoons of water and add it to the sauce.
Stir and cook for a few minutes until the sauce thickens.
Season the sauce with salt and add the chopped dill.
Pour the caper sauce over the cannelloni in the baking dish.
Sprinkle with grated Emmental cheese and bake in a hot oven (broil or high heat) for 10 minutes until golden and bubbly.
Ensure the cannelloni sheets are fully hydrated before rolling to prevent cracking.
For a richer flavor, you can use fresh spinach instead of frozen.
Adjust the sweetness of the sauce by adding more or less sugar, depending on your taste.
Use a high-quality smoked salmon for the best flavor.
Serve the dish immediately after baking for the best texture and taste.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Simply blanch it in boiling water for a few minutes, drain, and chop before sautéing.
Can I prepare the cannelloni in advance?
Yes, you can assemble the cannelloni and store them in the refrigerator for a few hours before baking. Add the sauce and cheese just before baking.
What can I use as a substitute for Emmental cheese?
You can use Gruyère, mozzarella, or any other mild, melty cheese as a substitute for Emmental.
Can I make this dish gluten-free?
Yes, you can use gluten-free cannelloni pasta sheets to make this dish gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
