4 sl Salmon, smoked; large
20 sm Oysters, raw
1 c  Fish stock
1 c  Wine, white
1 ts Parsley
1 ts Shallots
1 tb Onion; chopped
1 tb Chives
4    Peppercorns; crushed
1    Garlic clove; chopped
2    Cloves, whole
3/4 c  Cream or cream sauce
2 tb 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.