Smoked Salmon Rolls with Oysters
Smoked salmon wrapped around plump oysters, napped with a reduced wine-cream-tomato sauce, crowned with sauteed mushrooms and broiled Swiss cheese. French elegance in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the dish you make when you really want to impress somebody. Large slices of smoked salmon get wrapped around raw oysters, five to a roll, then nestled into a baking pan.
The sauce is pure French technique: white wine, fish stock, shallots, garlic, peppercorns, and cloves get reduced by half, strained, then enriched with cream and a touch of tomato paste for color and depth.
Sauteed mushroom caps sit on top of each roll. The sauce goes over everything. A shower of grated Swiss cheese, a minute under the broiler, and you’re serving something that belongs in a Parisian brasserie.
Chef Tips
- Rinse the smoked salmon in hot water and pat dry before rolling. This softens the slices and removes excess salt.
- Reduce the sauce to exactly half a cup before straining. That concentrated flavor is the backbone of the entire dish.
- Watch the broiler closely. Swiss cheese goes from melted to burnt in seconds, and there’s no coming back from that.
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, pepper- corns, 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.
Sauté musroom 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.
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