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Recipe Detail Page
Salmon Fish Sticks with Prosciutto, Mushrooms and Pesto Tartar Sauce
Autumn 2024
In this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flatters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this preparation. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather.
Serves 4 to 6 as a main or 8 to 10 as an appetizer
PESTO TARTAR SAUCE
2 tbsp (30 mL) finely chopped shallot
1 tbsp (15 mL) fresh lemon juice
1/4 cup + 2 tbsp (60 + 30 mL) mayonnaise
1/2 cup (125 mL) full-fat sour cream
3 tbsp (45 mL) stirred basil pesto (without cheese)
Salt and freshly ground pepper to taste
FISH STICKS
1 tbsp (15 mL) olive oil, plus more for brushing
1 tbsp (15 mL) unsalted butter
1/2 lb (225 g) shiitake mushrooms, stemmed, thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 mL) dry, fruity red wine, preferably Pinot Noir
1 1/2 lbs (680 g) salmon fillet, cut from tail end, skin removed
16 thin slices prosciutto, about 3 x 7 inches (8 x 18 cm) each
1. For the tartar sauce, combine shallot and lemon juice in a mixing bowl. Let stand 15 minutes. Stir in remaining ingredients until combined. Transfer to an airtight container. Refrigerate up to 1 week.
2. For the fish sticks, heat oil in a large, nonstick frying pan over medium-high heat. When hot, add butter then mushrooms, salt and pepper. Cook, stirring occasionally, until mostly wilted, about 3 minutes. Raise heat to high. Cook, stirring often, until lightly browned, 1 to 2 minutes more. Add wine and cook until evaporated, about 20 seconds. Transfer to a plate to cool.
3. Using a very sharp knife, cut salmon into strips, approximately 11/4 x 4 inches (3 x 10 cm). (If you have a scale, they should range between 40 and 45 g each.) Lay out on a tray and season with pepper.
4. Preheat oven to 400°F (204°C).
5. Working one at a time, lay out a prosciutto slice with the short side close to you. Place a piece of salmon perpendicular to the prosciutto about 1 1/2 inches (4 cm) from bottom. Top salmon with a single layer of mushrooms, about 6 slices. Roll up and place on a parchment-lined baking tray, seam side down. Repeat with remaining prosciutto, salmon and mushrooms. (Fish sticks can be formed, covered in plastic wrap and refrigerated up to 4 hours in advance.)
6. Brush fish sticks lightly with olive oil and bake until salmon is just done, about 8 minutes. Serve warm, at room temperature or cold with pesto tartar sauce.
Serves 4 to 6 as a main or 8 to 10 as an appetizer
