SALMON ROLL
Provided by Amanda Hesser
Categories dinner, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cut each salmon slice into a 2-by-4-inch rectangle, reserving trimmed edges for another use. Cover a baking sheet with plastic wrap. Lay the salmon out on the plastic wrap, and cover with another layer of plastic wrap. Chill in the refrigerator for 30 minutes.
- In a medium bowl, combine crab meat and cream, mixing with a fork to break up the crab into fine shreds and to bind it lightly with the cream. Season to taste with salt and pepper.
- For each salmon roll, lay a rectangle of salmon in the center of a 12-by-6-inch square of plastic wrap. Evenly spread about 1 1/2 tablespoons of the crab mixture on the salmon. Begin rolling the salmon on its long side, lifting the plastic wrap to help form the salmon into a cigarette shape. Twist the ends of the plastic wrap tightly to make the cylinder compact, and use your hands to make it a uniform shape. Place rolls on a small baking sheet, and chill in the freezer for 1 hour. The rolls may be made and frozen up to 2 days in advance.
- In a small bowl, whisk together the pesto and olive oil, and season to taste with salt. Set aside.
- An hour before serving, remove salmon rolls from freezer. Remove plastic wrap, and cut the ends from each roll to make neat cylinders. Let warm to room temperature. To serve, lay a salmon roll in the center of each plate. Spoon a little caviar (if using) on top of each, and garnish with a chervil sprig or small basil leaf. Spoon a little pesto oil on the plate, and serve.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 0 grams, TransFat 0 grams
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