Salmon Roulade with Wine Reduction

2 lbs. Salmon
1 liter port wine
2 baking potatoes
1 bunch dill

Reduce on low heat 1 liter of port wine until a syrup consistency is reached.

Skin and remove blood line from salmon.
Roll and poach in plastic wrap to 140 degrees F.
Chill for at least 4 hours under refrigeration.

Slice potatoes thinly lengthwise and place 1 sprig of dill in between two sheets of potato and fry until golden brown.

Prepared for Your Day by:
Executive Chef Corey Pavuk of The Reserve at Lake Keowee.