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1
Cut each salmon slice into a 2-by-4-inch rectangle, reserving trimmed edges for another use.
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2
Cover a baking sheet with plastic wrap.
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3
Lay the salmon out on the plastic wrap, and cover with another layer of plastic wrap.
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4
Chill in the refrigerator for 30 minutes.
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5
In a medium bowl, combine crab meat and cream, mixing with a fork to break up the crab into fine shreds and to bind it lightly with the cream.
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6
Season to taste with salt and pepper.
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7
For each salmon roll, lay a rectangle of salmon in the center of a 12-by-6-inch square of plastic wrap.
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8
Evenly spread about 1 1/2 tablespoons of the crab mixture on the salmon.
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9
Begin rolling the salmon on its long side, lifting the plastic wrap to help form the salmon into a cigarette shape.
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10
Twist the ends of the plastic wrap tightly to make the cylinder compact, and use your hands to make it a uniform shape.
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11
Place rolls on a small baking sheet, and chill in the freezer for 1 hour.
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12
The rolls may be made and frozen up to 2 days in advance.
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13
In a small bowl, whisk together the pesto and olive oil, and season to taste with salt.
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14
Set aside.
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15
An hour before serving, remove salmon rolls from freezer.
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16
Remove plastic wrap, and cut the ends from each roll to make neat cylinders.
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17
Let warm to room temperature.
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18
To serve, lay a salmon roll in the center of each plate.
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19
Spoon a little caviar (if using) on top of each, and garnish with a chervil sprig or small basil leaf.
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20
Spoon a little pesto oil on the plate, and serve.
