Smoked Salmon and Shrimp Roll with Champagne Sauce

Name: Smoked Salmon and Shrimp Roll with Champagne Sauce
Yield: 8
Ingredients: 16 smoked salmon fillets, each 170g; 8 large shrimp, peeled and deveined; 16 sprigs of dill; Salt and black pepper to taste; Champagne sauce; 800ml fish stock; 600ml dry sparkling wine; 600ml heavy cream; Salt and black pepper to taste; 6 tablespoons salmon roe

1
16 smoked salmon fillets, each 170g
2
8 large shrimp, peeled and deveined
3
16 sprigs of dill
4
Salt and black pepper to taste
5
Champagne sauce
6
800ml fish stock
7
600ml dry sparkling wine
8
600ml heavy cream
9
Salt and black pepper to taste
10
6 tablespoons salmon roe

Ingredients

1
16 smoked salmon fillets, each 170g
2
8 large shrimp, peeled and deveined
3
16 sprigs of dill
4
Salt and black pepper to taste
5
Champagne sauce
6
800ml fish stock
7
600ml dry sparkling wine
8
600ml heavy cream
9
Salt and black pepper to taste
10
6 tablespoons salmon roe

Directions

1
Cut each smoked salmon fillet in half, lengthwise, to obtain four slices about 1.5cm thick
2
Cut the shrimp in half, lengthwise, same as the salmon
3
Season with salt and black pepper
4
Wrap the salmon around the shrimp, in the middle
5
Wrap each roll tightly in aluminum foil, twisting the ends to prevent them from opening. Reserve
6
Bring a pot of water to a boil
7
When boiling, add the rolls and let them cook for 15 minutes
8
Unwrap and place two rolls on each plate
9
Add the champagne sauce [recipe below]
10
Garnish with dill leaves and serve immediately
11
Champagne Sauce:
12
Heat fish stock over low heat
13
When warm, add dry sparkling wine and heavy cream
14
Let it reduce to half
15
Season with salt and black pepper
16
Add salmon roe.