Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned pink Alaska salmon
   1      medium        onion -- finely chopped
  50      grams         fresh breadcrumbs
 100      gram          button mushrooms -- chopped
   1      tablespoon    parsley -- chopped
  16                    cannelloni tubes
  25      grams         butter
  25      grams         plain flour
 300      milliliter    skimmed milk
   1      teaspoon      pesto
 100      gram          parmesan cheese -- grated

Preparation:

Drain can of salmon. Make juice up to 300ml / 1/2 pint with water. Mash fish, onion, breadcrumbs, mushrooms and parsley. Fill each cannelloni roll. Lay in a microwave proof dish. Melt butter and stir in flour Cook for 30 seconds on HIGH POWER. Beat fish stock and milk into flour mixture 150ml / 1/4 pint at a time. Cook for 1 minute between additions. Whisk well. Add pesto and 75g / 3oz of cheese. Pour over cannelloni. Sprinkle with remaining cheese and cover. Cook on MEDIUM POWER for 25 minutes. Stand for 5 minutes. Serve.