Smoked Salmon Rolls With Oysters

This sophisticated dish combines the smoky richness of salmon with the briny freshness of raw oysters, creating a luxurious appetizer or light main. The salmon slices are gently rolled around plump oysters and secured with a delicate poaching liquid made from white wine and fish stock. A velvety sauce, enriched with cream, tomato paste, and aromatic herbs, coats the rolls before they are crowned with sautéed mushroom caps and melted Swiss cheese. The combination of textures from the tender fish to the crisp mushrooms and gooey cheese makes for an impressive presentation.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 1190.9

Description

This sophisticated dish combines the smoky richness of salmon with the briny freshness of raw oysters, creating a luxurious appetizer or light main. The salmon slices are gently rolled around plump oysters and secured with a delicate poaching liquid made from white wine and fish stock. A velvety sauce, enriched with cream, tomato paste, and aromatic herbs, coats the rolls before they are crowned with sautéed mushroom caps and melted Swiss cheese. The combination of textures from the tender fish to the crisp mushrooms and gooey cheese makes for an impressive presentation.

Directions

1
Rinse the smoked salmon slices under hot water, then drain and pat them dry with paper towels.
2
Place 5 raw oysters at one end of each salmon slice and carefully roll the salmon over them to enclose the oysters.
3
Arrange the salmon rolls on a shallow, greased baking pan.
4
In a saucepan, combine the white wine, fish stock, parsley, shallots, onion, crushed peppercorns, chopped garlic, and whole cloves.
5
Bring the mixture to a boil, then reduce heat and simmer until the sauce reduces to approximately 1/2 cup.
6
Strain the reduced sauce into a clean pan, discarding the solids, then stir in the cream (or cream sauce) and tomato paste.
7
Bring the sauce mixture to a boil, then immediately remove from heat.
8
Sauté the mushroom caps in butter in a skillet until cooked through, then place one mushroom cap on top of each salmon roll.
9
Pour the hot cream sauce over the salmon rolls, sprinkle generously with grated Swiss cheese, and place under a broiler.
10
Broil until the cheese is melted and bubbly, then serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1190.9kcal

% Daily Value *
Total Fat 51.4g80%
Saturated Fat 20.0g100%
Cholesterol 426.7mg143%
Sodium 1272.6mg54%
Total Carbohydrate 91.6g31%
Dietary Fiber 26.4g106%
Sugars 8.8g
Protein 102.5g205%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: smoked salmon, oysters, seafood, appetizer, party food, cream sauce, mushrooms, swiss cheese, wine reduction, broiled, gourmet, dinner party, salmon rolls, fish stock, herbs

Read it online: https://www.chefs-mate.com/recipe/smoked-salmon-rolls-with-oysters/