Title: Salmon in Seaweed Crust Stuffed with Smoked Cod
Categories: Fish Smoke Bbq Caviar Salmon
Yield: 1 Servings

4		5-oz fillets of salmon;
		At room temp for one hour
2	oz	Smoked cod roe; skinned
1	c	Flour
1	tb	Coarse sea salt
1	ts	Cayenne pepper
1	tb	Smoked dulse granules
2	oz	Dulse flakes; for coating
1		Egg; beaten
1/4	c	Olive oil
		Sprigs of chervil for
		Garnishing

Make an incision in the side of each salmon fillet. Stuff each one with 2 - 3 T cod roe.

Combine the flour with the salt, cayenne and dulse granules. Dredge the fillet in the flour mixture and pat off excess. Dip in beaten egg and then lightly coat with dulse flakes, covering all sides; do not over-coat.

Heat the oil in a 12" skillet. Saute the fillets on all sides for a total of 5 min for rare, 8 min for well done (rare to medium rare is preferred for texture and color). Garnish with chervil and serve.

Approximate nutritional analysis per serving: 380 calories, 20 grams fat, 130 milligrams cholesterol, 1,130 milligrams sodium, 30 grams protein, 18 grams carbohydrate.

NOTE: Smoked cod roe is available by mail order from Petrossian, 182 West 58th Street, New York, N.Y. 10019; (212) 245-2217, (800) 828-9241. Smoked dulse granules are available from Maine Seacoast Vegetables, Franklin, Me. 04634, (207) 565-2907.

New York Times 3/12/97 (Adapted from James O'Shea, the West Street Grill)

From: Michael Loo Date: 25 Mar 97 National Cooking Echo Ä

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