Modern American Cuisine, Created with Local, Seasonal Produce
and Accompanied by an Award Winning, All-American Wine List

American Season's Recipes

Smoked Salmon & Goat Cheese Roulade
(This recipe can be made in advance and kept refrigerated)

Ingredients:
1 side of smoked salmon pre sliced ( we prefer Dean & delucas Sliced Scottish Salmon)
8oz of goat cheese ( we like Cypress Grove Goat cheese)
1 lb of seedless ripe watermelon ( cut into a small 1/4 inch dice)
1 medium sized cucumber peeled and small diced (1/4 inch pieces)
1/4 cup of red onion thinly shaved
1/2 cup finely chopped green onions
1/4 cup of extra virgin olive oil
the juice from 3 freshly squeezed lemons
1 tblsp fine sugar
1 tblsp kosher salt
1/4 cup of finely chopped fresh basil
1/4 cup finely chopped fresh cilantro
3 oz of American golden caviar

Method:
Lay a 12 inch square of plastic wrap onto a unobstructed counter top, lay slices of smoked salmon onto plastic wrap so that they are overlayed and make a 6inch square ( should take about 6/7 slices) in a small bowl season goat cheese with salt and pepper (approx 1/2 teaspoon of each) and mix in a bowl until salt and pepper is mixed through, now take 2 oz of goat cheese and form into a 1 x 6 inch log, place 1 inch from the edge of the smoke salmon, now roll the paper until the salmon is rolling form into a tight log with the plastic acting as the form(like rolling sushi) twist end of plastic and refrigerate for 1 hour. This method will make you about four logs of goat cheese and salmon.

In a large bowl add watermelon, cucumbers, red onion, green onion, lemon juice, olive oil, 1 teaspoon of salt and the sugar, the basil and cilantro mix gently with a wooden spoon until combined and refrigerate for at least an hour.

To plate, unwrap smoke salmon rolls and cut with a very sharp knife 1inch slices, (we serve this on a platter but you can individually plate it also) spoon down the salad and place the rounds of salmon roulade on top, then put a small amount of caviar on each slice.