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.

SEAFOOD SALMON ROULADE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 2

    lb (1 kg) centre cut salmon fillet

  • ¼

    tsp (1 mL) each salt and pepper

  • Seafood Stuffing

  • 1

    egg white

  • 8

    oz (250 g) raw shrimp

  • 8

    oz (250g) scallops

  • ¾

    cup (175 mL) fresh bread crumbs

  • cup (75 mL) chopped fresh chives

  • 1

    tsp (5 mL) grated lemon rind

  • ¼

    cup (50 mL) chopped fresh parsley

  • 1

    tsp (5 mL) chopped fresh tarragon

  • ¼

    tsp (1 mL) each salt and pepper

  • Lemon Tarragon Beurre Blanc

  • 2

    shallots, minced

  • cup (75 mL) white wine vinegar

  • ¼

    cup (50 mL) dry vermouth

  • ¾

    cup (175 mL) unsalted butter, cubed

  • 1

    tbsp (15 mL) chopped fresh tarragon

  • 1

    tsp (5 mL) lemon juice

  • Pinch salt

Directions

1. Seafood Stuffing: In bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2 “ (1 cm) cubes. Add seafood to egg white. Add bread crumbs, chives, parsley, lemon rind, tarragon, salt and pepper; toss to combine. Refrigerate. 2. 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” (2.5 cm) border on both long and 1 short side, spread stuffing over salmon. 3. Starting at side with stuffing, roll up. With kitchen string, tie at 1” (2.5 cm) intervals. Place on parchment paper lined rimmed baking sheet. Sprinkle with remaining salt and pepper. (Make ahead: Cover and refrigerate for up to 2 hours.) 4. Roast in 375oF oven until thermometer inserted into stuffing through end of roll registers 160oF about 50 minutes. Transfer to cutting board; tent with foil and let stand for 10 minutes. 5. 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. 6.Using chef’s knife and gentle sawing motion, cut salmon crosswise into 1” (2.5 cm) thick portions, removing string. Serve with beurre blanc sauce. Nutritional Information: Per serving: about 414 cal; 31 g pro, 29 g total fat(13 g sat. fat) 5 g carb, trace fibre, 149 mg chol, 314 mg sodium.


Nutrition

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