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Title: Smoked Salmon Rolls with Oysters
Categories: Fish Mushroom Smoke Shellfish Salmon
Yield: 4 Servings
| 4 | sl | Salmon, smoked; large |
| 20 | sm | Oysters, raw |
| 1 | c | Fish stock |
| 1 | c | Wine, white |
| 1 | ts | Parsley |
| 1 | ts | Shallots |
| 1 | tb | Onion; chopped |
| 1 | tb | Chives |
| 4 | Peppercorns; crushed | |
| 1 | Garlic clove; chopped | |
| 2 | Cloves, whole | |
| 3/4 | c | Cream or cream sauce |
| 2 | tb | Tomato paste |
| 4 | lg | Mushroom caps |
| 1/3 | c | Swiss cheese; grated |
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 1/2 cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saut# 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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