Advertisement
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
Nutritional analysis per serving
2 grams carbs; 60 milligrams cholesterol; 207 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 266 milligrams sodium; 16 grams protein; 1 gram sugar
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.
Powered by
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?