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Wild-Salmon Roulades

Yankee Plus Dec 2015


by in Mar 2011
Wild-Salmon Roulades
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Total Time: 15

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  • 1-1/2 pounds center-cut salmon fillets
  • Kosher or sea salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • Chive & Lemon Caviar Dressing


Slice salmon widthwise into 8 strips. Season with salt and pepper. Roll into pinwheels and secure with wooden skewers though the middle (trim skewers if they're too long). Season the outside with salt and pepper. Heat a large saute pan on medium-high; add oil. Saute salmon 2-3 minutes per side, cooked to medium. Remove; place on a plate and drizzle with Chive & Lemon Caviar Dressing.

Chive & Lemon Caviar Dressing


  • 1 egg yolk (room temperature, from pasteurized egg)
  • 1 teaspoon dry mustard
  • 1-1/2 tablespoons lemon juice
  • 1 cup olive oil, divided
  • 3 tablespoons dry vermouth
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons water
  • 1 tablespoon wine vinegar
  • 2 tablespoons chopped chives
  • 1/4 cup salmon caviar


In the bowl of a food processor, combine egg yolk, mustard, and lemon juice. With motor running, add 1/2 cup olive oil in a slow, steady drizzle. Add vermouth, salt, and pepper. Add remaining oil, then water and vinegar. Cover and refrigerate overnight. Right before serving, stir in chives. Garnish with caviar (don't stir into dressing).
Updated Tuesday, February 15th, 2011

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