Salmon roulade with crab sauce

This impressive salmon starter serves 6.

To make the roulades, cut each fillet through the centre horizontally, nearly cutting through to the end, but stopping short so you have one long strip of fish.
Starting at one end, roll each fillet into a neat round, then secure with a toothpick.
Wrap each one tightly in plastic wrap and chill for at least 1 hour to firm up.
Preheat oven to 160°C.
Combine the flour, paprika, thyme, 1 tablespoon ground black pepper and 1 teaspoon salt in a bowl. Dip both flat sides of the roulades in the mixture. Heat half the oil in a non-stick frypan over high heat and when hot, sear the salmon on one fl at side for about 1 minute or until a crust forms. Turn and repeat on the other fl at side, then place on a tray in the oven for 5 minutes until just cooked.
Meanwhile, wipe frypan clean, heat remaining oil and add tomatoes. Cook over medium-low heat, stirring, for 2-3 minutes until tomatoes start to soften, then stir the 2 teaspoons of extra flour and the cayenne into tomato juices. Add wine, cook for 1 minute, then add cream and cook, stirring, for 5 minutes or until thickened. Stir in the crab to warm through, add sliced basil, then season.
Place a little of the sauce on each plate, top with a salmon roulade and drizzle with extra crab sauce. Garnish with fresh basil leaves (and mustard cress, if desired). Serve with boiled chat potatoes tossed in butter and a green salad.

Source

6 skinless salmon fillets, pin-boned

3 tbsp plain flour, plus 2 tsp extra for sauce

1 tbsp sweet paprika

1 tbsp dried thyme

2 tbsp extra virgin olive oil

2 cups grape tomatoes, halved

1/2 tsp cayenne pepper

150ml dry white wine

1 cup thick cream

250g fresh crabmeat

2 tbsp basil leaves, finely sliced, plus extra leaves to garnish

Mixing Bowl Set