A Northern Italian stuffed salmon ‘roast’ that rolls out the flavour. This “rotolo” is a rolled salmon dish that uses a novel kind of stuffing: a ‘farce.’ Weird word, but in this case it means combining pureed raw salmon with heavy cream and herbs. So, yes, you’re stuffing the salmon...Read more
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Eat the skin on this crispy pan-fried salmon—you’ll love it. Most of us think eating fish skin is a no-no. Prepared with wild salmon, it’s a yes-yes— salmon “cracklins,” basically, adding a very cool (and just a wee bit trendy) texture and taste to an already delicious piece of fish....Read more
This recipe is a striking and brilliant way to serve citrus-cured ceviche salmon, with caviar for added flair. I make this with sockeye (fresh or frozen) for the best colour impact. If salmon caviar is not your thing—though it is delicious!— you can make this without it. If you’re not...Read more
A tasty, sugar-and-salt cured salmon appetizer perfect for parties. This is similar to lox, the cured salmon you might find on a bagel—and you can certainly use lox to make these up. We prefer the Swedish version, gravlax, because it’s a little sweeter. (It’s not actually smoked, but that’s how...Read more
Quick and easy citrus-cured ceviche salmon gets some kick with ginger, lime and a little jalapeño. Ceviche is a method of ‘cooking’ seafood in highly acidic citrus juice, and for the record, it’s fantastic. I had my first mixed fish-and-scallop ceviche in a Dominican restaurant in Miami, and I was...Read more
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