Recipe for salmon sausage?

Rosy Seafood Sausage


Ingredients


2 pounds salmon fillets


2 cups water


2 cups dry white wine


4 tablespoons (1/2 stick) unsalted butter


2 carrots, peeled and minced


2 leeks, well rinsed, dried, and minced


2 ripe tomatoes, seeded and chopped


1/2 cup chopped fresh dill


1/2 cup fresh bread crumbs


2 egg whites


2 tablespoons Pernod


2 tablespoons fresh lemon juice


1 cup heavy or whipping cream


1 teaspoon dried tarragon


Pinch ground nutmeg


Pinch cayenne pepper


Salt and freshly ground black pepper, to taste


8 ounces fresh bay scallops, halved








Instructions Poach the salmon fillets in the wine and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold.





Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and saute for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nut meg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl.





Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours.





When ready to cook, fill a large Dutch oven or stock pot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. Serve hot, napped with Tomato Beurre Blanc.





Yield: 6 sausages, 12 appetizer portions





Tomato Beurre Blanc


Ingredients


1 cup fish stock, preferably homemade


1 cup dry white wine


1 ripe medium-size tomato, seeded and finely chopped


2 tablespoons finely chopped fresh basil


3/4 cup plus 2 tablespoons (1-3/4 sticks) unsalted butter, cut into small pieces


Salt and freshly ground black pepper, to taste


2 teaspoons fresh lemon juice


1 tablespoon snipped fresh chives








Instructions


Heat the stock, wine, tomato, and basil to boiling in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced to 1 cup. Reduce heat to low and whisk in the butter, 1 piece at a time. Season to taste with salt and pepper and stir in the lemon juice. Just before serving, stir in the chives. Serve hot.





Yield: About 2 cupsRecipe for salmon sausage?
i only have recepies for salmon patties actually i have tonnes of receipes i love cooking you can email me if you want tonnes of them. am great with desserts. its my specialityRecipe for salmon sausage?
Salmon Sausages with Parsley Sauce:





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