Seafood and Fish Mousse Sausage Recipe

Name: Seafood and Fish Mousse Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds skinned and boned salmon; 2 egg whites; 1 ⅓ cups creme fraiche; Salt and white pepper to taste; 1/2 teaspoon paprika; 1/2 cup finely chopped parsley; 1/2 cup finely chopped mushrooms; 1 cup lobster tail and claw meat cut into chunks; 1/4 cup coarsely cut shrimp; 5 tablespoons Pernod or Sambucca; 1/4 teaspoon anise seeds; 3 tablespoons minced green onion

Servings: persons

1 1/2 pounds skinned and boned salmon
2 egg whites
1 ⅓ cups creme fraiche
Salt and white pepper to taste
1/2 teaspoon paprika
1/2 cup finely chopped parsley
1/2 cup finely chopped mushrooms
1 cup lobster tail and claw meat cut into chunks
1/4 cup coarsely cut shrimp
5 tablespoons Pernod or Sambucca
1/4 teaspoon anise seeds
3 tablespoons minced green onion

1
Chill processor bowl and metal blade in refrigerator.
2
Cut chilled salmon into large pieces, and process until smooth.
3
You may need to do this in several batches.
4
With motor running slowly add egg whites and cr eme fra^iche.
5
Place salmon in bowl with salt and pepper, paprika, parsley, lobster, shrimp, Pernod, anise seeds and green onion.
6
Using sausage stuffer, stuff into casing, and tie off at 3-inch intervals.
7
Poach in salted water for 15 minutes.
8
To serve, reheat in poaching liquid.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds skinned and boned salmon, 2 egg whites, 1 ⅓ cups creme fraiche, Salt and white pepper to taste, and more.

Yes, Seafood and Fish Mousse Sausage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood and Fish Mousse Sausage

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