Title: Rosettes of Salmon with Champagne Sauce Dip
Categories: Appetizer Dip Salmon
Yield: 4 Servings

1		Salmon fillet, trimmed and
		Skin and bones removed
1	bn	Chives
		Vegetable oil
		Salt
		SAUCE:
2	c	Champagne
6		Eschalots, peeled and
		Chopped finely
1	c	Thick cream
		Salt and freshly ground
		Pepper

To cook the salmon; cut the fish into rounds with a 3cm biscuit cutter. Dip the chives into boiling water and drain quickly to make them pliable. Tie a chive around the outside of each fish piece. Place the salmon rosettes on a biscuit tray and paint with vegetable oil. Sprinkle with salt and cook in a preheated 185'C oven for 5 minutes.

To make the sauce: put the champagne and eschalots in a stainless steel saucepan and simmer until approximately 1/2 cup of the liquid remains. Allow to cool, then add the cream and salt and pepper to taste.

To serve: pass the sauce with the warm salmon rosettes to use as a dip. Tom Rutherford, Truffle Group Catering. Bon Appetit, Exec. Chef Magnus Johansson

Source: Vogue Entertaining Guide June/July '94

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