Seafood Salmon Roulade

900 g salmon fillet
½ tsp SIDS SALT & PEPPER
SEAFOOD STUFFING:--
1 egg white
227 g tiger shrimp, peeled & deveined
227 g scallops
¾ cup breadcrumbs
⅓ cup chopped fresh chives
¼ cup chopped fresh parsley
1 tsp grated lemon rind
1 tsp chopped fresh tarragon
½ tsp SIDS SALT & PEPPER
LEMON TARRAGON BEURRE BLANC:--
2 shallots, minced
⅓ cup SIDS LOW SUGAR RASPBERRY VINEGAR
¼ cup dry vermouth
¾ cup butter, cubed
1 tbsp chopped fresh tarragon
1 tsp lemon juice
SIDS SALT & PEPPER to taste

Seafood Stuffing: In bowl, whisk egg white until frothy then set aside. Finely chop shrimp, cut scallops into 1 cm cubes. Add seafood to egg white. Add breadcrumbs, chives, parsley, lemon rind, tarragon, SIDS SALT & PEPPER and toss to combine then refrigerate.
Place salmon fillet, skin side down, on the cutting board. At one end corner, cut between flesh and skin just enough to grip skin. Holding skin with paper towel and angling knife slightly toward skin but without moving, slowly pull skin back and forth to remove. Save the skin. Trim any silver skin remaining. At thinnest long side and starting where salmon starts to thicken, cut in half horizontally almost but not all the way through and open like a book. Sprinkle with SIDS SALT & PEPPER to taste.
Leaving 2 cm border on both long and 1 short side, spread stuffing over salmon. Starting at side with stuffing, roll up. With kitchen string, tie at 2 cm intervals. Place, what was skin side down, on baking paper-lined rimmed baking sheet. Sprinkle with SIDS SALT & PEPPER. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Roast in 190°C oven until thermometer inserted into stuffing through end of roll registers 70°C, about 50 minutes. Transfer to cutting board then tent with foil and let stand for 10 minutes.
Meanwhile, place skin between 2 sheets of baking paper then place on an oven tray. Place another oven tray on top and roast in oven until skin is crispy.
Lemon Tarragon Beurre Blanc: Meanwhile, in small saucepan, boil shallots, SIDS LOW SUGAR RASPBERRY VINEGAR and vermouth until reduced to 2 tbsp, about 3 minutes. Reduce heat to low and whisk in butter, piece by piece, until smooth. Add tarragon, lemon juice and SIDS SALT & PEPPER to taste.
Using chef's knife and gentle sawing motion, cut salmon crosswise into 2 cm thick portions, removing string. Serve with beurre blanc sauce with a piece of skin in each.