Tested till perfect Seafood Salmon Roulade
Seafood Salmon Roulade
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2005

Recipe4 out of 5 based on 25 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 lb 2lbcentre cut salmon fillet
  • 1/4 tsp 1/4tspeach salt and pepper

Seafood Stuffing:

  • 1 1egg whiteegg whites
  • 8 oz 8ozraw black tiger shrimp, peeled and deveined
  • 8 oz 8ozbay scallopbay scallops
  • 3/4 cup 3/4cupfresh bread crumbs
  • 1/3 cup 1/3cupchopped fresh chives
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1 tsp 1tspgrated lemon rind
  • 1 tsp 1tspchopped fresh tarragon, (or 1/4 tsp/1 mL dried)
  • 1/4 tsp 1/4tspeach salt and pepper

Lemon Tarragon Beurre Blanc:

  • 2 2shallotshallots, minced
  • 1/3 cup 1/3cupwhite wine vinegar
  • 1/4 cup 1/4cupdry vermouth
  • 3/4 cup 3/4cupunsalted butter, cubed
  • 1 tbsp 1tbspchopped fresh tarragon
  • 1 tsp 1tsplemon juice
  • 1 pinch 1pinchsalt
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Click here to view the step-by-step instructions for Seafood Salmon Roulade.

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.

Place salmon fillet, skin side down, on cutting board. At one end corner, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and angling knife slightly toward skin but without moving, slowly pull skin back and forth to remove. Discard skin. Trim any silver skin remaining.

At thinnest long side and starting where salmon starts to thicken, cut in half horizontally almost but not all the way through; open like book. Sprinkle with half each of the salt and pepper. Leaving 1-inch (2.5 cm) border on both long and 1 short side, spread stuffing over salmon.

Starting at side with stuffing, roll up. With kitchen string, tie at 1-inch (2.5 cm) intervals. Place, what was skin side down, on parchment paper-lined rimmed baking sheet. Sprinkle with remaining salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Roast in 375°F (190°C) oven until thermometer inserted into stuffing through end of roll registers 160°F (70°C), about 50 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes.

Lemon Tarragon Beurre Blanc: Meanwhile, in small saucepan, boil shallots, vinegar and vermouth until reduced to 2 tbsp (25 mL), about 3 minutes. Reduce heat to low; whisk in butter, piece by piece, whisking until smooth. Add tarragon, lemon juice and salt.

Using chef's knife and gentle sawing motion, cut salmon crosswise into 1-inch (2.5 cm) thick portions, removing string. Serve with beurre blanc sauce.

Additional information :

Tip: You will find that skinning and rolling the salmon is much easier if it's cold. You can also ask the fishmonger to skin and butterfly the salmon to lessen the prep work at home.

Nutritional Information Per serving:

cal 414 pro 31g total fat 29g sat. fat 13g
carb 5g fibre 0 chol 149mg sodium 314mg

% RDI:

calcium 4 iron 10 vit A 21 vit C 12
folate 16
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