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