Stuffed with shrimp and scallops and napped with a delicate sauce, this salmon roll makes an elegant dish for holiday entertaining. - Jen
2 lb Centre Cut Wild Salmon Fillet (1 whole piece with skin removed)
1/4 tsp Salt and Pepper to season fish
250 g Prawns (peeled and deveined)
250 g Scallops
1 Egg white
3/4 cup Bread crumbs
1/3 cup Chives (chopped)
1/4 cup Parsley (chopped)
1 tsp Lemon zest
2 tsp Fresh Tarragon (chopped) or use 1/4 tsp dried
- Finely chop the prawns. Cut scallops into 1 cm sized cubes. Whisk egg white in a bowl until frothy. Fold chopped seafood into the frothy egg white. Add bread crumbs, chopped chives, parsley and tarragon. Also add the lemon zest, salt and pepper. Combine all ingredients together gently. Refrigerate.
- Next, place large centre cut piece of salmon, skin side (where the skin had been) down on cutting board. At the thinnest long side and starting where the salmon starts to thicken, cut in half horizontally almost but not quite all the way through. Open the salmon piece like a book. Season with salt and pepper.
- Leaving 1 “ border on both long and short side, spread the seafood stuffing over the salmon.
- Starting at side with stuffing, roll up the salmon. Using butcher twine, tie salmon roll at 1 inch intervals. Place, what had been skin side down onto a parchment lined baking sheet. Season outside of the roll with salt and pepper.
- This preparation can be made ahead of time. Cover salmon roll with saran wrap and keep in the fridge.
- Preheat oven to 375F. Bake the salmon roll in the oven for 45-50 mins. Then transfer it
- to a cutting board. Cover it with a foil tent and let it rest for 10 mins.
Make the sauce:
Lemon Tarragon Sauce:
2 Shallots (minced)
1/3 cup White wine vinegar
1/4 cup Vermouth
3/4 cup Unsalted Butter (cubed)
1-2 Tbsp Fresh Tarragon (chopped)
1 tsp Lemon juice
- In a small pot, bring vinegar, shallot and vermouth to a boil. Reduce down to about 2 tbsp. Turn heat down low, and slowly whisk in butter cubes 1 at a time. Keep whisking until you’ve used all the butter cubes and the saucer looks nice and smooth. Lastly, add the chopped tarragon, lemon juice and a pinch or 2 of salt. Reserve in the small pot.
- Remove foil from salmon, and then cut all the strings off. Using a chef’s knife or a serrated knife, gently cut salmon crosswise into 1” thick pieces. Serve the salmon roulade pieces on a platter or plate and garnish them with the lemon tarragon sauce.