Seafood and Fish Mousse Sausage

Name: Seafood and Fish Mousse Sausage
Total time: 40 min
Yield: about 12 sausages
Ingredients: 1 1/2 pounds skinned and boned salmon; 2 egg whites; 1 1/3 cups creme fraiche; Salt and white pepper to taste; 1/2 teaspoon paprika; 1/2 cup finely chopped parsley; 1/2 cup finely chopped mushrooms; 1 cup lobster tail and claw meat cut into chunks; 1/4 cup coarsely cut shrimp; 5 tablespoons Pernod or Sambucca; 1/4 teaspoon anise seeds; 3 tablespoons minced green onion

By Marian Burros

Updated March 3, 2023

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: SAUSAGE MAKING TODAY: SUBTLE, ELEGANT TASTES

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Ingredients

Yield:about 12 sausages

1½pounds skinned and boned salmon
2egg whites
1⅓cups creme fraiche
Salt and white pepper to taste
½teaspoon paprika
½cup finely chopped parsley
½cup finely chopped mushrooms
1cup lobster tail and claw meat cut into chunks
¼cup coarsely cut shrimp
5tablespoons Pernod or Sambucca
¼teaspoon anise seeds
3tablespoons minced green onion

Ingredient Substitution Guide

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Preparation

Step 1
Chill processor bowl and metal blade in refrigerator.
Step 2
Cut chilled salmon into large pieces, and process until smooth. You may need to do this in several batches.
Step 3
With motor running slowly add egg whites and cr eme fra^iche.
Step 4
Place salmon in bowl with salt and pepper, paprika, parsley, lobster, shrimp, Pernod, anise seeds and green onion.
Step 5
Using sausage stuffer, stuff into casing, and tie off at 3-inch intervals.
Step 6
Poach in salted water for 15 minutes. To serve, reheat in poaching liquid.