Salmon Sausage

Recipes Ingredients:

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

Recipe Instructions:

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.