Seafood Salmon Roulade
Stuffed with shrimp and scallops and napped with a delicate beurre blanc sauce, this salmon roll makes an elegant dish for holiday entertaining.
Ingredients:
2 lb (1 kg) centre cut salmon fillet
1/4 tsp (1 mL) each salt and pepper
Seafood stuffing:
1 egg white
8 oz (250 g) raw black tiger shrimp, peeled and deveined
8 oz (250 g) bay scallops
3/4 cup (175 mL) fresh bread crumbs
1/3 cup (75 mL) chopped fresh chives
1/4 cup (50 mL) chopped fresh parsley
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) chopped fresh tarragon (or 1/4 tsp/1 mL dried)
1/4 tsp (1 mL) each salt and pepper
Lemon Tarragon Beurre Blanc:
2 shallots, minced
1/3 cup (75 mL) white wine vinegar
1/4 cup (50 mL) dry vermouth
3/4 cup (175 mL) unsalted butter, cubed
1 tbsp (15 mL) chopped fresh tarragon
1 tsp (5 mL) lemon juice
Pinch salt
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »