Ingredients
- 1 ½ pounds skinned and boned salmon
- 2 egg whites
- 1 ⅓ cups creme fraiche
- Salt and white pepper to taste
- ½ teaspoon paprika
- ½ cup finely chopped parsley
- ½ cup finely chopped mushrooms
- 1 cup lobster tail and claw meat cut into chunks
- ¼ cup coarsely cut shrimp
- 5 tablespoons Pernod or Sambucca
- ¼ teaspoon anise seeds
- 3 tablespoons minced green onion
about 12 sausages
Preparation
- Chill processor bowl and metal blade in refrigerator.
- Cut chilled salmon into large pieces, and process until smooth. You may need to do this in several batches.
- With motor running slowly add egg whites and cr eme fra^iche.
- Place salmon in bowl with salt and pepper, paprika, parsley, lobster, shrimp, Pernod, anise seeds and green onion.
- Using sausage stuffer, stuff into casing, and tie off at 3-inch intervals.
- Poach in salted water for 15 minutes. To serve, reheat in poaching liquid.
- Serve warm or at room temperature but not hot or cold. They can be served with a sauce Nantua. These sausages can be made into a terrine and baked.
40 minutes
Dining and Cooking