Salmon Roulade with Bel Brands USA Boursin and Seafood Forcemeat
Recipe courtesy of Jared McElroy, Executive Chef of Hampton Hall Club (Bluffton, S.C.)
- salmon filet, belly section (skin and bloodline removed - 48 ozs.
- salmon trim - 4 ozs.
- shrimp (partially frozen) - 12 ozs.
- Bel Brands USA Boursin - 4 ozs.
- heavy cream - 4 ozs.
- egg whites - 2 ea.
- kosher salt - 1 pinch
- Transglutaninase RM (Meat Glue) - as needed
- For the Whipped Boursin Mousse
- heavy cream - 1 cup
- champagne vinegar - 1 oz.
- Bel Brands USA Boursin - 2 cups
- heavy cream - 3/4 cup
- Ingredients for Pickled Rhubarb
- rhubarb, sliced thin on the bias - 8 ozs.
- water - 2 cups
- champagne vinegar - 1 cup
- granulated sugar - 1/2 cup
- kosher salt - 1 tsp.
- Grind the salmon trim and shrimp through a medium die of meat grinder (for best results, freeze the meat grinder's components before use).
- In a food processor, combine the ground salmon/shrimp mixture with the Boursin and the egg white and puree until smooth. Slowly drizzle in the heavy cream until the mixture is smooth. Do not overwork the mixture. Refrigerate for 30 minutes before making the roulade.
- For the roulade, cut the salmon into 6-ounce pieces. Place a piece of salmon flesh side down on a piece of plastic wrap. Dust the top of the salmon with meat glue. Spread forcemeat over the salmon, dust the skin side of another piece of salmon with meat glue and then place on top of the forcemeat. Remove any excess forcemeat from the sides of the stack. Wrap the salmon stack in plastic wrap pulling tight to form an even tube. Compression wrap uses multiple layers of plastic wrap and then ties the ends tight to keep the shape of the roulade.
- Cook the roulades in an immersion circulator set to 125°F for 40 minutes to 1 hour.
Procedure for the Whipped Boursin Mousse:
- In a mixer, whip 1 cup of heavy cream to soft peaks. Add the champagne vinegar and continue whipping to firm peaks. Remove the whipped cream from the mixer and reserve it in a mixing bowl.
- Add the Boursin to the mixer with a whip attachment and whip on medium-high until the Boursin softens. Reduce the speed and drizzle in the 3/4 cup of heavy cream. Continue to whip until smooth.
- Fold the whipped cream into the whipped Boursin and refrigerate for at least 1 hour before plating.
Procedure for the Pickled Rhubarb:
- In a small pot, combine the water, vinegar, sugar, and salt and bring to a boil. Stir to dissolve the sugar and salt into the solution.
- Place the sliced rhubarb in a non-reactive container. Allow the pickling liquid to cool slightly and then pour the liquid over the rhubarb. Cool the pickles and liquid to 40°F and store for at least 12 hours before using.