Smoked salmon rolls with oysters
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Salmon smoked large slices |
| 1 | cup | Stock fish |
| 1 | teaspoon | Parsley |
| 1 | teaspoon | Onion chopped |
| 20 | eaches | Oysters small raw |
| 1 | cup | Wine white |
| 1 | teaspoon | Shallots |
| 1 | teaspoon | Chives |
| 4 | eaches | Peppercorns crushed |
| 2 | eaches | Cloves whole |
| 2 | teaspoons | Tomato paste |
| ⅓ | cup | Swiss cheese grated |
| 1 | each | Garlic clove chopped |
| ¾ | cup | Cream or cream sauce |
| 4 | eaches | Mushroom caps large |
Directions
INGREDIENTS
DIRECTIONS
Rinse salmon slices in hot water, drain and dry. At end of each slice place 5 oysters then roll salmon over them. Arrange rolls on a shallow, greased baking pan. In a saucepan combine wine, stock, parsley, shallots, onion, peppercorns, garlic and cloves. Bring to a boil then simmer until sauce is reduced to ½ cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saute mushroom caps in butter until done then place on each salmon roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese and broil until cheese melts. Serve immediately.
Related recipes
- Baked salmon rolls
- Piquant salmon rolls
- Salmon roll
- Salmon rolls
- Smoked oyster roll
- Smoked oyster rolls
- Smoked salmon & asian cucumber salad rolls
- Smoked salmon and asian cucumber salad rolls
- Smoked salmon and cucumber sushi rolls
- Smoked salmon and jicama maki sushi rolls
- Smoked salmon and mesclun rolls
- Smoked salmon rolls
- Smoked salmon rolls with fresh salmon caviar
- Smoked salmon rolls with poppy crackers
- Smoked salmon roulade
- Smoked salmon sushi balls
- Smoked salmon sushi rolls
- Smoked salmon, bacon and cheddar rolls
- Smoked salmon~ bacon & cheddar rolls
- Stuffed salmon rolls