Seafood Salmon Roulade

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.