Salmon Rolls With Shrimp And Horseradish Sauce - cooking recipe

Ingredients

1 head Savoy or Napa cabbage
4 None salmon fillets
2 None medium egg whites
1 cup heavy cream
1 None spring onion, trimmed and shredded lengthways
2 tbsp butter
1 None onion, finely diced
3 tbsp plain flour
1 cup vegetable stock
1-2 tbsp prepared horseradish
5 oz cooked and peeled shrimp
4 tbsp fresh dill fronds, roughly chopped

Preparation

Peel 8 of the large, outer leaves from the cabbage and blanch in boiling, salted water for 2 mins then drain. Position a knife flat against the central ridge of each leaf and slice down the ridge to trim away some of the fibers.
Slice 2 salmon fillets into small pieces then place in a mixing bowl and mash. Gradually mash in the egg whites and 2/3 cup cream. Season.
Slice the 2 remaining salmon fillets into quarters. Lay each of the cabbage leaves flat and divide the mashed salmon mixture between them. Spread evenly over the surface of each cabbage leaf, leaving a 3/4 inch margin. Lay the sliced spring onion on top of the salmon mixture then place a piece of sliced salmon on top at one end of the cabbage leaf. Roll up the piece of salmon in the cabbage, taking care to fold in the edges of the leaf as you roll. Wrap each roll in foil.
Bring a large pan of water to a boil, then slide in the salmon rolls. Simmer for 25-30 mins. Meanwhile, make the sauce by melting the butter in a saucepan, add the onions and saute for 3-4 mins. Sprinkle in flour and mix well then gradually whisk in the stock and horseradish. Simmer, stirring for 4-5 mins until thickened then season and fold in the shrimp.
Divide the sauce between 4 bowls. Unwrap the salmon rolls and slice, then arrange 2 on each plate. Sprinkle with dill then serve.