Crab Stuffed Salmon
2 Shallots, minced
6 oz. Mascarpone or goat cheese
3-4 Tbsp. Robert Rothschild Farm Lemon Dill & Capers Sauce
1 lb. Crabmeat
4 Salmon filets
Salt and pepper to taste
In a mixing bowl, combine the shallots, cheese, Lemon Dill & Capers Sauce and crabmeat.
Slice each salmon filet down the center to butterfly filet. Spoon a generous amount of crab filling onto 1 side of folded out filet. Fold other side of filet to close.
Place filets in baking dish and brush a little melted butter on top of stuffed salmons. Sprinkle with salt and pepper to taste. Place in 375 degrees F oven for about 15-20 minutes.