Seafood Salmon Roulade: Step 1
Seafood stuffing: In bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2-inch (1 cm) cubes. Add seafood to egg white. Add bread crumbs, chives, parsley, lemon rind, tarragon, salt and pepper; toss to combine. Refrigerate.
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