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Gravlax Salmon Roulade with Crab Mousse Garnished Tobiko Caviar & Fresh Dill

Gravlax Salmon Roulade with Crab Mousse Garnished Tobiko Caviar & Fresh Dill

By Chef Chai Chaowasaree
October 30 - November 5, 2011

Serves 10

Ingredients:

  • Gravlax Salmon Roulade with Crab Mousse Garnished Tobiko Caviar & Fresh Dill
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  • 3 pounds of salmon filet (remove skin and bones)
  • 3 tablespoons freshly chopped dill
  • 6 tablespoons sugar
  • 3 tablespoons salt
  • 2 tablespoons grated lemon zest

Ingredients for crab mousse

  • 1/2 pound crab meat
  • 2/3 cup cream cheese
  • 1/2 cup Mayonnaise
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped onion
  • 1 tablespoon chopped chive tube
  • 1/2 tablespoon lemon juice
  • salt and pepper, to taste
  • Tobiko caviar and fresh dill for garnish

Preparation:

  1. Combine 2 1/2 tablespoons chopped dill, sugar, salt and lemon zest in a mixing bowl. Set aside.
  2. In a flat pan, evenly coat salmon with seasoning on both sides to cure fish. Let sit overnight or for at least four hours.
  3. Slice salmon about 1-inch wide and 4-5 inches long. Set aside.
  4. In a mixing bowl, combine crab mousse ingredients and mix evenly.
  5. Add about 1/2-half tablespoon crab mousse and roll fish over like a cigar before garnishing with black tobiko caviar and fresh dill. Repeat for each slice of fish.

Tip: You may serve this roulade on sliced cucumber or cracker.