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Ingredients
- 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
Nutritional analysis per serving (12 servings)
207 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 16 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- 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.
Private Notes
Comments
Thinking of stuffing calamari tubes rather than a casing. Open tube end closed with a toothpick. Cooking method would be steaming. Any thoughts on this approach?