Crab Stuffed Salmon Pinwheels (Print Version)

# Ingredients:

→ Sauté Base

01 - 2 tablespoons extra-virgin olive oil
02 - 4 tablespoons unsalted butter
03 - ¼ cup diced yellow onion
04 - ¼ cup diced celery
05 - ¼ cup diced green bell pepper

→ Crab Filling

06 - ¾ cup mayonnaise
07 - ¾ cup plain Italian breadcrumbs
08 - 1 tablespoon freshly squeezed lemon juice
09 - 1 teaspoon Worcestershire sauce
10 - ½ pound (225g) lump crab meat
11 - 1 teaspoon paprika

→ Salmon and Garnish

12 - 2 pounds (900g) center-cut Atlantic salmon, skin removed
13 - 3 tablespoons chopped flat leaf parsley, divided
14 - 2 tablespoons chopped chives, divided
15 - Kosher salt, as needed
16 - Freshly ground black pepper, as needed

# Instructions:

01 - Heat oven to 200°C (400°F).
02 - Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt then add the onion, celery and bell pepper. Sauté until the vegetables are tender, about 6 minutes. Remove from heat and allow to cool.
03 - In a large bowl combine the sautéed vegetables, mayonnaise, breadcrumbs, lemon juice, and Worcestershire. Gently fold in the crabmeat, maintaining some larger pieces for texture.
04 - If one side of the salmon is thicker than the other, trim to create an even surface (reserve trimmings for another use). Cut the salmon in half lengthwise and season with salt and pepper.
05 - Divide the crab filling between the two salmon pieces and spread evenly. Starting from the wider side if applicable, roll the salmon into pinwheel shapes. Secure with toothpicks if necessary. Cut each roll in half to create 4 pinwheels.
06 - Arrange the salmon pinwheels on a baking sheet. Bake until the fish is just cooked through and flaky, about 15-18 minutes. Serve hot garnished with the remaining parsley and chives.

# Notes:

01 - These elegant pinwheels present beautifully for special occasions or dinner parties.
02 - For best results, ensure the salmon is uniformly thin before rolling to allow even cooking.
03 - The filling can be prepared up to 24 hours in advance and refrigerated until needed.

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