Blend the salmon with the egg white, the cream and the dill, to make a smooth creamy sauce. Season with salt and pepper and pour into a piping bag.

Lay the green dough sheets on a chopping board and dress the salmon mousse on the long side of the dough and wrap around itself.

Pour half of the béchamel sauce on the bottom of the baking dish and lay the cannelloni in it.

Cover with remaining bechamel sauce , sprinkle with breadcrumbs and Parmesan cheese.

Bake in a preheated oven at 180°C traditional function for 16 minutes.

Take out the cannelloni and lay them on a plate, decorate to taste with fresh fried spinach leaves.