Chai's Choices: Salmon Roulade

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


Serve 10



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