Smoked Salmon Cannelloni Rolls With Saffron Dressing

• 2 red capsicums
• 2 yellow peppers
• 2 tablespoons olive oil
• 6 lasagna sheets, 14cm x 16cm
• 300 g smoked salmon
• 130 g Baby Spinach
• 12 teaspoons salmon caviar
• 2 cups fish stock
• 14 cup lemon juice
• 1 garlic clove
• 12 teaspoon saffron thread
• salt & pepper

1. Preheat oven to 200C Drizzle peppers with oil and roast for 20-25mins until slightly blackened.Remove and set aside to cool.
2. Once cool, peel and remove seeds and slice into thin sllices.
3. Cook pasta in salted water until al dente.
4. Cool in a single layer.
5. Lay 1 lasagna sheet on cling wrap and cover with 50g of salmon.
6. Place a line of capsicum at short end sheet and top with spinach.
7. Roll into tight roll, making sure not to catch the cling wrap in roll.
8. Make up the other 5 rolls.
9. Refrigerate for 1 hour.
10. Place stock lemon juice, garlic and saffron into small pan and bring to boil & simmer for 10 minutes Season with salt & pepper.
11. Set aside to cool.
12. To assemble, slice each roll into 6 pieces, placing 3 rolls onto the centre of each plate.
13. Drizzle with saffron dressing and garnish with caviar.

red capsicums, yellow peppers, olive oil, lasagna sheets, salmon, spinach, salmon, fish stock, lemon juice, garlic, saffron thread, salt

Taken from www.food.com/recipe/smoked-salmon-cannelloni-rolls-with-saffron-dressing-385115 (may not work)