There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
Breakfast + Brunch, Food Recipes, Imported

Salmon Caviar Rolls

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I used to take this great photography class at Cooper Union whereby the instructor, Eric Feinblatt, would throw out a word a week and our challenge was to go out and shoot our interpretation of that word. The work presented by the students was extraordinary; filled with creativity, thought-provoking approaches and enough conversation and critique to fill each class. You were inspired to push yourself beyond the expected.

I took this approach when I stumbled upon this image. I loved the way the food was styled, shot and presented; so I decided to reverse engineer this process by concocting a recipe to go with the photo. While I am not a food photographer, and this photo is definitely better than mine, I have to say this dish tasted as good as the original shot looked.


Salmon Tobiko Rolls

4 oz – 8 oz of smoked Scottish Salmon*

4 tablespoons of creme fraiche

2tablespoons of whipped cream cheese

2 tablespoons of tobiko caviar (fish roe)

1teaspoon of fresh, finely chopped chives

fresh cracked pepper

1/2 cup of mixed greens

2-4 tablespoons of fresh Malossol American Keta Salmon Caviar

*Note: This recipe provides enough of the creme fresh mixture for 8 rolls. 4 oz of smoked salmon makes 4 rolls, 8 oz = 8 rolls.

1. In a small bowl, blend together creme fraiche and whipped cream until smooth. I did this by hand. Mix in chopped chives. Add pepper to taste. Next carefully fold in the tobiko caviar. Set aside.

2. Take out your serving dish. For each roll you are making, place 2-3 pieces of washed and dried mixed greens on the serving dish or platter. Try to get mixed greens with interesting shapes and varying color. Set aside.

3. On a large cutting board, remove the salmon from the package and carefully separate the slices. Place one slice on a cutting board. Cut lengthwise to long strips about 1 1/2 inches wide, 4 inches tall.

4. With a spoon, take the creme fraiche mixture and run a thin strip down the length of the salmon strip. Not too much or the mixture will ooze out as you roll each strip. All you want to do is have enough so the salmon sticks to the mixture when you roll it. Do this to all 4 (or 8) slices. Set aside without rolling just yet. Be sure to leave 4-8 teaspoons of the mixture left over top each salmon roll.

5. Next take your serving plate(s) with the greens.   Take one salmon strip and slowly roll the strip. Try to leave the top end of each salmon roll with an opening. Take the salmon roll and place on top of the pile of greens. Push down so the salmon roll firmly rests on the greens and will not roll  over. Repeat this will all salmon strips, placing each roll on top of the greens.

6. The final touch: Place a dollop of the creme fraiche mixture (1 heaping teaspoon) on top of the center of each salmon roll. There should be a nice hole to fill in. After you have done this to all of the rolls, take the Keta Salmon caviar and carefully add 1/2 teaspoon to top off each salmon roll. Serve with thinly sliced toasted baguette slices or toast points. 

While delicious, this is a bit rich, so 2-4 rolls per person with coffee, or a glass of champagne or white wine is quite satisfying. The total served depends on your appetite and/or if you are serving this as an appetizer, a midnight snack or for brunch.

An alternate recipe for same ingredients: Spread the creme fraiche tobiko mixture over toast points. Top with slices of smoked salmon, add fresh cracked pepper, a dollop of the creme fraiche mixture with some Keta Salmon Caviar, and squirt with some fresh lemon juice.   

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo


  1. Sam January 22, 2009 at 3:05 pm -  Reply

    All of the recipes I have tried off of this website have been delectable, but this one simply stood out above the rest. The subtle hints of chive and the bold salmon taste complimented each other wonderfully. Both my date and I were very pleased.

  2. terry dagrosa January 23, 2009 at 9:28 am -  Reply

    Thank you Sam, I am thrilled to hear you are enjoying the recipes and the site. You made my day, Terry

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?



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Life is not measured by the number of breaths we take but by the moments that take our breath away.