Baby Salmon Stuffed With Caviar (Part 3) (Assembly) Recipe

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Servings: 2


Cost per serving $9.69 view details
  • Salmon Mousse *** Red Wine Sauce ***
  • 1 x Salmon, baby, filet (@ 5- 6 ounce), head, tail and skin on
  • 3 Tbsp. Caviar
  • 1 Tbsp. Chives, minced
  • 1 c. Wine, white
  • 2 Tbsp. Puree, shallot
  • 1 x Bay leaf Cucumber, sauteed, cut into strings) Tomato, minced Chives, minced Large eggs, salmon Crayfish tails


  1. *** These recipes should be prepared before hand.
  2. For the Salmon:Wash and salt and pepper the baby salmon. Pipe the salmon mousse into the inside of the salmon. Add in a line of caviar inside of the salmon, then sprinkle with chives.
  3. Close the fish. In a saute/fry pan, heat white wine. Add in shallot puree and bay leaf. Place the fish in the saute/fry pan (belly down) and bake in a 350 - 400 F oven for 20 min. When fish is cooked, remove from pan, remove the skin and reserve in a hot place. Heat juices in saute/fry pan for a couple of min. Strain juices into a saucepan containing a wine butter sauce (see page 28).
  4. For the Assembly and Garnish:Place the baby salmon on a serving dish. Ladle some of the salmon-flavored red wine sauce over half the fish and the wine butter sauce (flavored with the poaching liquid) over the other half.
  5. Garnish with cucumber, tomato, chives, salmon Large eggs, and crayfish tails
  6. (boiled).
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Nutrition Facts

Amount Per Serving %DV
Serving Size 262g
Recipe makes 2 servings
Calories 411  
Calories from Fat 159 39%
Total Fat 17.62g 22%
Saturated Fat 4.0g 16%
Trans Fat 0.0g  
Cholesterol 196mg 65%
Sodium 429mg 18%
Potassium 681mg 19%
Total Carbs 16.06g 4%
Dietary Fiber 0.7g 2%
Sugars 8.02g 5%
Protein 26.63g 43%


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