HONOLULU (HawaiiNewsNow)- This week Chef Chai takes salmon to and easy to entertain and delicious level on Sunrise.
Gravlax Salmon Roulade with Crab Mousse
Garnished Tobiko Caviar & Fresh Dill
1 Filet of Salmon about 3 lbs. Skinned and remove the pin bones
3 tablespoons of fresh dill, chopped
6 tablespoons of sugar
3 tablespoons of salt
2 tablespoons of lemon zest, grated
Ingredients for crab mousse
1/2 lb crabmeat
2/3 cup cream cheese
½ cup Mayonnaise
1 tablespoon chopped celery
1 tablespoon chopped onion
1 tablespoon chopped chive tube
½ tablespoon lemon juice
salt and pepper to taste
Tobiko caviar and fresh dill for garnish.
~Combine 2.5 tablespoons chopped dill, sugar, salt, and lemon zest in a mixing bowl, set aside.
~In a flat pan coat salmon with the seasoning evenly on both sides to cure the fish, let sit over night or at least 4 hours.
~Make sure thoroughly remove coated seasoning from salmon, and then slice the salmon about an inch wide and 4-5 inches long, set aside.
~ In a mixing bowl combine all the crab mousse ingredients together and mix until it is mix evenly, make sure no big lump from cream cheese
~ lay down a piece of salmon then add about one half tablespoon of the crab mousse and roll it over like a cigar, garnish with Black Tobiko Caviar and fresh dill. Repeat until you run out of the fish.
Tip: you may serve this roulade on a sliced cucumber or and cracker and a pass appetizer
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