Cold Stuffed Salmon Roast with Shrimp and Vegetables

Name: Cold Stuffed Salmon Roast with Shrimp and Vegetables
Prep time: 40 min
Cook time: 20 min
Total time: 180 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 kg salmon fillet (skin-on, boneless); 250 g shrimp (peeled and deveined); 1 cup carrot (finely diced); 1 cup zucchini (finely diced); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1 tablespoon lemon juice (freshly squeezed)

180 min 8 servings Medium

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Cold Stuffed Salmon Roast with Shrimp and Vegetables

A delightful cold dish featuring salmon stuffed with shrimp and vegetables, perfect for an elegant appetizer or light main course.

Prep

40 min

Cook

20 min

Total

180 min

Servings

Difficulty

Medium

Cold stuffed salmon roast with shrimp and vegetables is a sophisticated dish that combines the rich flavours of fresh salmon with a delightful shrimp and vegetable stuffing. This dish is perfect for special occasions or as an elegant appetizer for a dinner party. The beauty of this recipe lies in its freshness and simplicity. By using high-quality ingredients, you can create a dish that is not only visually appealing but also bursting with flavour. The combination of salmon, shrimp, and vegetables offers a delightful contrast of textures and tastes.

Ingredients

Servings

Salmon and Stuffing

Instructions

Prepare the salmon fillet

Lay the salmon fillet skin-side down on a clean surface. Make a lengthwise cut down the centre, being careful not to cut through the skin.

Pro tip: Use a sharp knife to ensure clean cuts.

Prepare the stuffing

In a skillet over medium heat, add olive oil. Sauté the carrots and zucchini until softened, about 5 minutes. Add the shrimp and cook until pink, about 3 minutes. Season with salt and pepper.

Pro tip: Ensure shrimp are fully cooked to 145°F (63°C) for safety.

Stuff the salmon

Spread the shrimp and vegetable mixture evenly over the salmon. Fold the salmon over to enclose the stuffing.

Pro tip: Secure with kitchen twine if necessary to maintain shape.

Wrap and chill

Wrap the stuffed salmon tightly in plastic wrap and refrigerate for at least 2 hours to chill.

Pro tip: Chilling helps the flavours to meld and makes slicing easier.

Slice and serve

Remove the salmon from the refrigerator and unwrap. Slice into portions and arrange on a serving platter.

Pro tip: Use a sharp knife for clean slices.

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Tips & Tricks

<ul><li>Ensure you use fresh, high-quality salmon and shrimp for the best flavour.</li><li>Chill the dish thoroughly for at least 2 hours for the flavours to meld.</li><li>Serve with a side of lemon wedges for an added zest.</li><li>Use a sharp knife to make clean slices when serving.</li></ul>

Serving Suggestions

This cold stuffed salmon roast can be served as a stunning centrepiece for a buffet or as an appetizer at a formal dinner. Pair it with a crisp white wine or a light, citrusy salad to complement the seafood flavours. You can prepare the dish a day in advance and store it in the refrigerator, making it a convenient option for entertaining. Leftovers should be stored in an airtight container and consumed within two days.