- Yield: 1.75 lbs mousseline (about 8 portions at 3 ounces each)
For Making the Mousseline and Folding In
- 0.75 lb Salmon Fillet pieces, kept cold (scrap pieces work well)
- 2 Egg Whites, cold
- 8 oz Heavy Cream, cold
- ½ tsp Salt
- 4 oz Shrimp, peeled and deveined and cut into¼-inch pieces
- 8 oz Brandy (can use Cognac, if preferred)
- 1 tsp Chives, minced
- ¼ tsp Tarragon, minced
For Poaching the Sausage and Walnut Crust
- Plastic Wrap
- ¾ cup Walnuts
- ¼ cup Bread Crumbs
- ¼ tsp Tarragon, minced
- Salt, to taste
For the Creamed Leeks and Sautéing the Sausage
- 1 oz Olive Oil
- 3 Leeks, cleaned, green section removed, and cut julienne
- 1 cup Heavy Cream
- Salt and Freshly Ground Black Pepper, to taste
- Salmon Sausage
- Walnut Breading
- 2 oz Olive Oil
How to Make It
For Making the Mousseline
- Add the cold salmon fillet and egg whites to a food processor, and pulse to begin puréeing the fish.
- As the fish is being puréed, add the cold heavy cream with the salt added to it in a slow steady stream to form an emulsion.
- Remove this paste from the processor and press it through a fine mesh strainer or drum sieve to yield a smooth paste.
- In a small sauté pan, sauté the shrimp and deglaze with the brandy. Set aside to cool, and season with salt.
- Transfer the paste to a mixing bowl and fold in the sautéed shrimp and remaining ingredients for the mousseline. Test this mixture for seasoning by cooking a small amount in poaching liquid.
- To cook the forcemeat, bring a pot of water to poaching temperature over a medium-low flame on the stove.
- Place 3 oz of the forcemeat on a sheet of plastic wrap, and wrap and roll to form a sausage shape. Secure the ends of the plastic wrap with small strips of plastic wrap, and tie off to ensure that no water will get inside the sausage.
- Place the wrapped forcemeat in the poaching water, and cook until the interior temperature of the forcemeat reaches 145°F. Remove the forcemeat from the water and set aside to cool. For the Walnut Crust
- Combine the walnuts, bread crumbs, tarragon, and salt in a food processor, and process until the mixture forms fine crumbs. Set aside for sautéing. For the Creamed Leeks
- Add the olive oil to a sauté pan and heat over a medium flame until hot; add the leeks.
- Sauté the leeks until they begin to wilt, and then add the heavy cream, Simmer until the cream becomes slightly thick.
- Season the mixture with salt and freshly ground black pepper, and set aside. For Sauteing the Sausage
- Bread the salmon sausages by rolling them in a small amount of olive oil and then rolling them in the bread crumbs.
- Using a sauté pan set over a medium-low flame, sauté the sausages in a small amount of olive oil until they turn golden brown all over.
- Remove the sausages and cut in them half on a bias; serve over a bed of the creamed leeks.