When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc, executive chef of business dining at consulting firm Aon Hewitt in Lincolnshire, Ill., found a way to make salmon hors d’oeuvres pop: put a stick in it. “I came across an old lollipop candy recipe, and it kind of clicked in my head. So I started experimenting with the salmon until I found the proper [way to] roll so it remains intact after cooking,” he says. Wild-caught varieties such as sockeye are a good option because they are smaller, he says. The salmon can be raw, pan-fried or baked for high-volume events.
Jean-Louis ClercExecutive Chef of Business DiningAon HewittLincolnshire, IL
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