These smoked salmon cannelloni, a Jason Parsons original, would make a great spring hors d’oeuvre.

Smoked Salmon Cannelloni

8 slices smoked salmon
2 cups cooked and peeled potatoes
1/4 cup capers
1/4 cup chopped gherkins
2 whole lemons, juice & zest
1/4 cup chopped dill
1/4 cup chopped spring onions
1/2 cup yogurt

To make the potato salad:  Place the cooked potatoes in the mixer on medium speed.

2)     Once the potatoes have been broken down, add the capers, gherkins, spring onions and mix.

3)     Then add the lemon juice, zest and dill.  Season with salt and pepper, then set aside.

4)     To assemble the cannelloni:  Lay some plastic wrap flat on the counter, then place the sliced smoked salmon on the plastic wrap.

5)     Using a piping bag, pipe the potato salad in a line across the smoked salmon.

6)     Then using the plastic wrap for guidance, roll the smoked salmon around the potato salad to form a long roll. Wrap and chill in the fridge for 10 to 15 minutes.

7)     Once firm, remove from the fridge, remove the plastic and slice in to small cannelloni.  Serve with a drizzle of yogurt.

Courtesy Jason Parsons, Executive Chef
Peller Estates Winery Restaurant