1 c. fresh bread crumbs
1 c. unblanched almonds
1 c. fresh parsley
1 tbsp. fresh tarragon
3 tbsp. zest of lemon
1/4 c. fresh lemon juice
1/4 lb. unsalted butter, softened
Salt, pepper and cayenne pepper

Combine first three ingredients in food processor and process until coarsely chopped and well mixed. Add remaining ingredients and mix thoroughly. Check seasoning.

Slice salmon into equal portions, about 1/4 inch thick, place between two sheets of waxed paper and pound gently to an even thickness. Season. Divide stuffing mix among salmon sliced and spread evenly over the top of each. Roll up jelly roll fashion and place on baking sheet seam side down.

Cover pan and bake in preheated oven at 375 degrees for about 30 minutes.

CHAMPAGNE SAUCE:

3 c. champagne
1/2 c. minced shallots
1 1/2 c. fish stock or clam juice
3 c. heavy cream
6 tbsp. unsalted butter, cut into pieces
Salt and cayenne pepper