directions
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1
Break salmon into small pieces and set aside
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2
Process white fish in a food processor pulsing just until it is broken up, about three on/off cycles. Add white fish and the remaining ingredients except the salmon to the mixing bin and process until thoroughly blended
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3
Add the salmon and process another 20 seconds
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4
Using the #26 horn extrude the mixture into the casings and twist off into four-inch links
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5
Poke several holes down the length of each sausage
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6
Refrigerate and use within two days
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7
These do not freeze well.
Smoked Salmon Sausage
ingredients
- 5 ounces dry smoked salmon
- 1-1/2 pounds mild, firm white fish, cubed
- (use halibut, sea bass or orange roughy)
- 2 egg whites, beaten
- 1 tablespoon chopped fresh parsley or dill
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground white pepper
- 1/2 cup cream