Ingredients
- 20 oysters
- 4 salmon (sliced)
- 4 peppercorns
- 4 mushroom caps
- 1 fish stock
- 1 shallots
- 1 chives
- 1 garlic clove
- 1 c wine
- 3/4 c cream
- 3/8 c swiss cheese
- 2 t tomato paste
- 1 t onion
- 1 ts parsley
Rinse salmon slices in hot water, drain and dry. At end of each slice place 5 oysters then roll salmon over them. Arrange rolls on a shallow, greased baking pan. In a saucepan combine wine, stock, parsley, shallots, onion, peppercorns, garlic and cloves. Bring to a boil then simmer until sauce is reduced to 1/2 cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saut# musroom caps in butter until done then place on each salmon roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese and broil until cheese melts. Serve immediately.