Salmon in Seaweed Crust Stuffed With Smoked Cod Recipe

Name: Salmon in Seaweed Crust Stuffed With Smoked Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5-ounce fillets of salmon, at room temperature for one hour; 2 ounces smoked cod roe, skinned; 1 cup flour; 1 tablespoon coarse sea salt; 1 teaspoon Cayenne pepper; 1 tablespoon smoked dulse granules; 1 1/2 to 2 ounces dulse flakes, for coating; 1 egg, beaten; 1/4 cup olive oil; Sprigs of chervil for garnishing

Servings: persons

4 5-ounce fillets of salmon, at room temperature for one hour
2 ounces smoked cod roe, skinned
1 cup flour
1 tablespoon coarse sea salt
1 teaspoon Cayenne pepper
1 tablespoon smoked dulse granules
1 1/2 to 2 ounces dulse flakes, for coating
1 egg, beaten
1/4 cup olive oil
Sprigs of chervil for garnishing

1
Make an incision in the side of each salmon fillet.
2
Stuff each one with 2 to 3 tablespoons of cod roe.
3
Combine the flour with the salt, cayenne and dulse granules.
4
Dredge the fillet in the flour mixture and pat off excess.
5
Dip lightly in beaten egg and then lightly coat with dulse flakes, covering all sides; do not make the crust too thick.
6
Heat the oil in a 12-inch stainless-steel skillet.
7
Saute the fillets on all sides for a total of 5 minutes for rare, 8 minutes for well done (rare to medium rare is preferred for texture and color).
8
Garnish with chervil and serve.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 5-ounce fillets of salmon, at room temperature for one hour, 2 ounces smoked cod roe, skinned, 1 cup flour, 1 tablespoon coarse sea salt, and more.

Yes, Salmon in Seaweed Crust Stuffed With Smoked Cod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon in Seaweed Crust Stuffed With Smoked Cod

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