Cold Boudin of Salmon with Olive Dressing Perfume and Caramelized Port Wine Raisins

A first course appetizer of poached salmon topped with caramelized raisins.




    • 1 salmon fillet (1-1/2 pounds)
    • Salt and pepper; to taste

    Olive Dressing

    • 6 tablespoons diced stuffed green olives
    • 6 tablespoons diced pitted ripe olives
    • 1/2 cup diced yellow sweet pepper
    • 1/2 cup diced red sweet pepper
    • 1/2 cup diced green sweet pepper
    • 1/2 cup diced yellow onion
    • 2 cloves garlic
    • 2 teaspoons olive oil
    • Fresh lemon juice; to taste

    Caramelized Raisins

    • 1 1/2 cups California golden raisins
    • 1/4 cup butter
    • 1/4 cup sugar
    • 2 tablespoons port wine
    • 4 teaspoons olive oil
    • Salt; to taste

    Tomato Salsa

    • 1 cup diced Roma tomatoes
    • 1 clove garlic, finely minced
    • 2 fresh basil leaves, cut crosswise in thin strips
    • 2 teaspoons olive oil
    • Salt and pepper; to taste
    • Fresh chervil; for garnish



    Cut a straight line down through the middle of the salmon fillet towards the tail. Place strips of fish together, head to tail, on parchment paper and wrap into a long tube. Poach salmon in boiling water for 8 to 10 minutes; let rest for 30 minutes. Store in refrigerator until serving.

    Olive Dressing

    Finely chop olives, peppers, onions and garlic. Mix well with olive oil and lemon juice. Pack into round mold and store in refrigerator until ready to serve.

    Caramelized Raisins

    Stir raisins in a saucepan over medium heat until they brown slightly. Add butter and sugar. Pour in wine and simmer for 6 to 8 minutes. Stir in olive oil and salt to taste. Set aside.

    Tomato Salsa

    Combine tomatoes, garlic and basil with olive oil; mix well. Salt and pepper to taste. Reserve.

    To Serve

    Remove Olive Dressing from mold and cut into 10 thin slices. Arrange on individual serving plates. Slice salmon crosswise into 10 portions and arrange one on top of each olive round. Spoon caramelized raisins on top and salsa along side. Garnish with chervil.

    Nutrition Facts Per Serving

    Calories 320 (46% from fat); Total Fat 17g (sat 5g, mono 7g, poly 3g, trans 0g ); Cholesterol 55mg; Protein 15g; Carbohydrate 29g; (Dietary Fiber 2g; Sugars 23g; ); Iron 1mg; Sodium 170mg; Calcium 49mg; Potassium 495mg

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