Salmon in Seaweed Crust Stuffed With Smoked Cod

• 4 5-ounce fillets of salmon, at room temperature for one hour
• 2 ounces smoked cod roe, skinned
• 1 cup flour
• 1 tablespoon coarse sea salt
• 1 teaspoon Cayenne pepper
• 1 tablespoon smoked dulse granules
• 1 1/2 to 2 ounces dulse flakes, for coating
• 1 egg, beaten
• 1/4 cup olive oil
• Sprigs of chervil for garnishing

1. Make an incision in the side of each salmon fillet.
2. Stuff each one with 2 to 3 tablespoons of cod roe.
3. Combine the flour with the salt, cayenne and dulse granules.
4. Dredge the fillet in the flour mixture and pat off excess.
5. Dip lightly in beaten egg and then lightly coat with dulse flakes, covering all sides; do not make the crust too thick.
6. Heat the oil in a 12-inch stainless-steel skillet.
7. Saute the fillets on all sides for a total of 5 minutes for rare, 8 minutes for well done (rare to medium rare is preferred for texture and color).
8. Garnish with chervil and serve.

salmon, cod roe, flour, salt, cayenne pepper, granules, coating, egg, olive oil, garnishing

Taken from cooking.nytimes.com/recipes/5261 (may not work)