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1
Heat the oven to 400 degrees F.
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2
Roast the salmon on a baking sheet until just cooked through, about 10 minutes.
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3
Let cool, and then break apart with a fork.
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4
Combine the scallops, tarragon, mustard, salt and egg whites in a food processor and pulse until smooth.
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5
Mix the scallop mixture with the cooled salmon.
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6
Divide the fish mixture into 6 equal portions, about 1/3 cup each.
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7
Unroll a 10- to 12-inch-long piece of plastic wrap and place 1 portion of the mixture in the center.
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8
Use the plastic wrap to make a casing by folding the plastic wrap over itself and rolling the mixture into a sausage shape.
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9
Twist the ends until the package is tight, and then tie knots or use small zip ties to secure both ends.
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10
Repeat with the remaining mixture.
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11
Bring 4 inches water to a boil in a large pot.
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12
Preheat a grill to high heat.
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13
Carefully drop the pescabrats into the boiling water.
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14
Let the water return to a boil, and then boil for 10 minutes.
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15
Carefully remove the sausages and let cool completely before unwrapping.
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16
I like to put them in the freezer for 30 to 40 minutes before grilling, but as long as they are cool, you can grill away.
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17
The brats are edible at this point, but the grill will add some scorchy flavors.
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18
Brush the grill grates with oil.
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19
Grill the sausages just until they get grill marks and are warm, 5 to 6 minutes.
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20
Serve on the potato buns with malt vinegar, mustard, or mayo.
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21
Not ketchup.
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22
That's the only rule.
