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


July 2, 2011

Story By: Dining Out Team |

Serves 10


  • Gravlax Salmon Roulade with Crab Mousse Garnished with Tobiko Caviar & Fresh Dill
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  • 1 filet of salmon, about 3 pounds. Skin and remove pin bones
  • 3 tablespoons chopped fresh 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
  • 1/2 tablespoon lemon juice
  • salt and pepper, to taste
  • tobiko caviar and fresh dill, for garnish


  1. Combine 2.5 tablespoons chopped dill, sugar, salt and lemon zest in mixing bowl and set aside.
  2. In a flat pan, coat salmon evenly on both sides with seasoning to cure fish. Let sit overnight or for at least four hours.
  3. Remove coated seasoning thoroughly from salmon, then slice salmon about an inch wide and 4-5 inches long. Set aside.
  4. In a mixing bowl, combine all crab mousse ingredients together and mix evenly. Make sure there are no leftover lumps from cream cheese.
  5. Lay down a piece of salmon, then add about one-half tablespoon of crab mousse and roll it over like a cigar. Garnish with
    black tobiko caviar and fresh dill. Repeat until you run out of fish pieces.


You may serve this roulade on slices of cucumber or on crackers. It makes a perfect party appetizer.

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