Salmon Sausage - Printable Version +- Fishing Forum (https://bigfishtackle.com/forum) +-- Forum: Fish and Game Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=395) +--- Forum: Fish Recipes (https://bigfishtackle.com/forum/forumdisplay.php?fid=116) +--- Thread: Salmon Sausage (/showthread.php?tid=160652) |
Salmon Sausage - tubeN2 - 09-24-2004 [font "arial"][/font] [font "arial"]Servings: 8 [/font] [font "arial"]Ingredients:[/font][font "arial"]9 oz. poached salmon trimmings 3-1/2 oz. sour cream 4 oz. fish aspic, heated until hot 1 oz. cognac juice of 1 lemon 1 tsp. salt 1/2 tsp. pepper 3/4 tsp. fennel, chopped nutmeg, to taste 9 oz. smoked pike fillet, cut into cubes 9 oz. gravlax trimmings, diced 9 oz. smoked salmon fillet, diced fish aspic, as needed 6 savoy cabbage leaves, trimmed, blanched[/font] [font "arial"] [/font] [font "arial"]Instructions:[/font][font "arial"]Place poached salmon trimmings, sour cream, fish aspic, cognac, lemon juice, salt, pepper, fennel and nutmeg in blender or food processor; process until smooth. Transfer to bowl; gently fold in pike, gravlax trimmings and smoked salmon. Stuff puree into lamb casing; plunge immediately into ice water to chill. When sausage has set, remove casing. Brush cabbage leaves with fish aspic; roll sausage in cabbage leaves. Refrigerate until chilled. Cut into 8 slices.[/font] [signature] |