Seafood Salmon Roulade

By The Canadian Living Test Kitchen

264 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving:	-
cal	414414 cal
pro	31 g31g pro
total fat	29 g29g total fat
sat. fat	13 g13g sat. fat
carb	5 g5g carb
fibre	00 fibre
chol	149 mg149mg chol
sodium	314 mg314mg sodium
% RDI:	-
calcium	44 calcium
iron	1010 iron
vit A	2121 vit A
vit C	1212 vit C
folate	1616 folate

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 centre cut salmon fillet 2 2lb lbcentre cut salmon fillet
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
Seafood Stuffing:
1 egg white 1 1egg whiteegg whites
8 8oz ozraw black tiger shrimp, peeled and deveined
8 oz bay scallops 8 8oz ozbay scallopbay scallops
3/4 cup fresh bread crumbs 3/4 3/4cup cupfresh bread crumbs
1/3 cup chopped fresh chives 1/3 1/3cup cupchopped fresh chives
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1 1tsp tspchopped fresh tarragon, (or 1/4 tsp/1 mL dried)
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
Lemon Tarragon Beurre Blanc:
2 shallots , minced2 2shallotshallots, minced
1/3 cup white wine vinegar 1/3 1/3cup cupwhite wine vinegar
1/4 cup dry vermouth 1/4 1/4cup cupdry vermouth
3/4 cup unsalted butter , cubed3/4 3/4cup cupunsalted butter, cubed
1 tbsp chopped fresh tarragon 1 1tbsp tbspchopped fresh tarragon
1 tsp lemon juice 1 1tsp tsplemon juice
1 pinch salt 1 1pinch pinchsalt

Preparation

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.

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Source : Canadian Living Magazine: December 2005