Wild-Salmon Roulades

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Ingredients

1-1/2 pounds center-cut salmon fillets

Kosher or sea salt

Freshly ground black pepper

2 tablespoons olive oil

Chive & Lemon Caviar Dressing

Instructions

Slice salmon widthwise into 8 strips. Season with salt and pepper. Roll into pinwheels and secure with wooden skewers though the middle (trim skewers if they’re too long). Season the outside with salt and pepper. Heat a large sauté pan on medium-high; add oil. Sauté salmon 2-3 minutes per side, cooked to medium. Remove; place on a plate and drizzle with Chive & Lemon Caviar Dressing.

Chive & Lemon Caviar Dressing

Ingredients

1 egg yolk (room temperature, from pasteurized egg)

1 teaspoon dry mustard

1-1/2 tablespoons lemon juice

1 cup olive oil, divided

3 tablespoons dry vermouth

1/2 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons water

1 tablespoon wine vinegar

2 tablespoons chopped chives

1/4 cup salmon caviar

Instructions

In the bowl of a food processor, combine egg yolk, mustard, and lemon juice. With motor running, add ½ cup olive oil in a slow, steady drizzle. Add vermouth, salt, and pepper. Add remaining oil, then water and vinegar. Cover and refrigerate overnight. Right before serving, stir in chives. Garnish with caviar (don’t stir into dressing).

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