Cold Salmon Fillet Stuffed with Shrimp and Vegetables

Name: Cold Salmon Fillet Stuffed with Shrimp and Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1/2 cup (125 ml) mayonnaise; 1/4 cup (60 ml) sour cream; 2 tbsp fresh chives, finely chopped; 1 tbsp fresh mint, finely chopped; 1 lemon, zest finely grated; 1/2 orange, juice only; 2 tbsp butter, softened; 2 cups (60 g) spinach, trimmed and chopped; 1 lb (450 g) salmon fillet, skin removed; 1/2 lb (250 g) sole fillet; 1 tbsp (15 ml) lemon juice; 6 oz (170 g) large shrimp, peeled, cooked and chopped; 6 asparagus, trimmed, blanched and cooled

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Preparation 20 min
Cooking 40 min
Chilling 8 h
Servings 6

Featured in the book Ma cuisine week-end Book (French Version)

Sans noix
Sans gluten

Ingredients

Sauce
- 1/2 cup (125 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 lemon, zest finely grated
- 1/2 orange, juice only
Salmon Filet
- 2 tbsp butter, softened
- 2 cups (60 g) spinach, trimmed and chopped
- 1 lb (450 g) salmon fillet, skin removed
- 1/2 lb (250 g) sole fillet
- 1 tbsp (15 ml) lemon juice
- 6 oz (170 g) large shrimp, peeled, cooked and chopped
- 6 asparagus, trimmed, blanched and cooled

Preparation

Sauce
- In a bowl, combine all the ingredients. Refrigerate until ready to serve.
Salmon Filet
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a skillet, cook the spinach in half of the butter until wilted, about 1 minute. Season with salt and pepper. Drain. Set aside.
- On a work surface, using a very sharp knife, butterfly the salmon fillet. To do this, slice it in half horizontally without separating it completely, then open it like a book. Put the fillet, open flat, on parchment paper. Place the sole fillet right in the centre of the salmon.
- In a small bowl, combine the remaining butter and lemon juice. Brush the sole fillet with this mixture. Season with salt and pepper. Cover with the spinach and shrimp. Arrange the asparagus in the centre of the fish.
- Roll the salmon up with the parchment paper. Wrap with aluminum foil and place in an ovenproof dish.
- Bake for 40 minutes or until a meat thermometer reads 135°F (58°C).
- Let cool, then refrigerate for 8 hours or overnight.
- Remove the foil and parchment paper. On a work surface, Slice the cold salmon roll. Serve with the sauce and arugula, if desired.

Cold Salmon Fillet Stuffed with Shrimp and Vegetables

Categories

Ingredients

Sauce

Salmon Filet

Preparation

Sauce

Salmon Filet

Personal Note