4 sl Salmon, smoked; large
20 sm Oysters, raw
1 c Fish stock
1 c Wine, white
1 ts Parsley
1 ts Shallots
1 T Onion; chopped
1 T Chives
4 Peppercorns; crushed
1 Garlic clove; chopped
2 Cloves, whole
3/4 c Cream or cream sauce
2 T Tomato paste
4 lg Mushroom caps
1/3 c Swiss cheese; grated
Rinse salmon slices in hot water, drain and dry. At end of each slice place 5 oysters then roll salmon over them. Arrange rolls on a shallow, greased baking pan. In a saucepan combine wine, stock, parsley, shallots, onion, pepper- corns, garlic and cloves. Bring to a boil then simmer until sauce is reduced to 1/2 cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saut# musroom caps in butter until done then place on each salmon roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese and broil until cheese melts. Serve immediately.