Salmon in Seaweed Crust Stuffed With Smoked Cod

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!