Smoked salmon and king prawn cannelloni


Cut the prawns into a small dice

Blend the chopped smoked salmon together with the crème fraiche and cream until it forms a smooth mousse like texture

Place in a bowl and fold through the chives, king prawns and a little pinch of salt

Refrigerate for approximately 1 hour

Lay out the smoked salmon slices on clingfilm to form a large strip

Spoon the smoked salmon mousse along the length of the smoked salmon slices

Roll up tightly to form a cylinder

Twist the ends tightly and refrigerate for another hour (or this can be used straight away)

While the cannelloni is chilling, mix the mayonnaise, lemon juice and chopped dill together to make the dill mayonnaise.

Slice the cannelloni and remove the clingfilm

Garnish with capers, sliced gherkins and baby herbs

Recipe by
Mark Greenaway
Prep time
90 minutes
Cooking time
0 minutes

A little bit more involved to make, but these will look like little works of art when they’re finished!

  • 4 peeled king prawns, cooked
  • 100g smoked salmon trimmings
  • 25ml double cream
  • 50g crème fraiche
  • Sea salt
  • ½ tbsp chopped chives
  • 2 strips of very thinly sliced smoked salmon
  • 2 heaped tbsp mayonnaise
  • ½ lemon, juice
  • 1 tbsp dill, finely chopped
  • 1 tsp capers
  • 3 sliced gherkins
  • Lemon balm or any baby herbs

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