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.