Salmon Roll

• 8 very thin slices smoked salmon
• 3/4 cup plus 2 tablespoons cooked crab meat
• 2 1/2 tablespoons heavy cream
• Kosher salt
• Freshly ground black pepper
• 2 1/2 teaspoons pesto (one with little cheese)
• 1/4 cup olive oil
• 2 tablespoons caviar, optional
• Chervil sprig or basil leaves, for garnish

1. Cut each salmon slice into a 2-by-4-inch rectangle, reserving trimmed edges for another use.
2. Cover a baking sheet with plastic wrap.
3. Lay the salmon out on the plastic wrap, and cover with another layer of plastic wrap.
4. Chill in the refrigerator for 30 minutes.
5. In a medium bowl, combine crab meat and cream, mixing with a fork to break up the crab into fine shreds and to bind it lightly with the cream.
6. Season to taste with salt and pepper.
7. For each salmon roll, lay a rectangle of salmon in the center of a 12-by-6-inch square of plastic wrap.
8. Evenly spread about 1 1/2 tablespoons of the crab mixture on the salmon.
9. Begin rolling the salmon on its long side, lifting the plastic wrap to help form the salmon into a cigarette shape.
10. Twist the ends of the plastic wrap tightly to make the cylinder compact, and use your hands to make it a uniform shape.
11. Place rolls on a small baking sheet, and chill in the freezer for 1 hour.
12. The rolls may be made and frozen up to 2 days in advance.
13. In a small bowl, whisk together the pesto and olive oil, and season to taste with salt.
14. Set aside.
15. An hour before serving, remove salmon rolls from freezer.
16. Remove plastic wrap, and cut the ends from each roll to make neat cylinders.
17. Let warm to room temperature.
18. To serve, lay a salmon roll in the center of each plate.
19. Spoon a little caviar (if using) on top of each, and garnish with a chervil sprig or small basil leaf.
20. Spoon a little pesto oil on the plate, and serve.

salmon, crab meat, heavy cream, kosher salt, freshly ground black pepper, pesto, olive oil, chervil

Taken from cooking.nytimes.com/recipes/9744 (may not work)