Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh salmon fillet - all skin and bones

  2. Removed

  3. 1 lb 454g / 16oz Sea scallops

  4. 4 Egg whites

  5. 1 tablespoon 15ml Warm honey

  6. 2 tablespoons 30ml Grated ginger

  7. 2 teaspoons 10ml Asian five spice powder

  8. 2 tablespoons 30ml Thai fish sauce

  9. 1 teaspoon 5ml Salt

  10. 1 teaspoon 5ml Freshly-ground white pepper

  11. 1 cup 237ml Heavy cream

  12. 1/2 cup 73g / 2.6oz Finely-chopped scallions

  13. 1 Black Bean Vinaigrette - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Black Bean Vinaigrette" recipe which is included in this collection.

  2. Divide the salmon into 2 pieces. Cut one piece into a 1/4-inch square dice and set aside in the refrigerator.

  3. Take half of the scallops and cut them into 1/4-inch size pieces that resemble the way you cut the salmon and set aside, refrigerated.

  4. Place the remaining salmon and scallops into the bowl of a food processor along with the egg whites, honey, ginger, five spice powder, fish sauce, salt and pepper. Process by pulsing until a smooth puree is achieved. Turn off the processor, scrape down the inside of the processor bowl, return the cover to the bowl and pulse quickly 10 seconds. Add 1/4 cup of cream and process 10 seconds more. Transfer the fish puree to a cold mixing bowl set over ice and refrigerate.

  5. Whip the remaining cream until soft peaks are formed. In a large bowl, combine the fish puree, reserved salmon and scallop dice and the scallions. Carefully fold in the whipped cream trying not to deflate the cream too much. When all of the ingredients are folded together refrigerate for at least one hour.

  6. Cut plastic wrap into roughly 8- by 8-inch squares. Place 1/2 cup of the fish mousse into the lower third of a piece of plastic wrap and fold the edge of the plastic nearest you over to encase the mousse. Fold the two ends in to further enclose the mousse and roll the tube of fish mousse as you would a cigar. This is should be a sausage shape about 1 1/2 inches in diameter and about 4 inches long. Continue to roll sea food sausage in this way until all of the mixed is used.

  7. To cook the sausage, heat water in the bottom portion of a steamer pot. Place the plastic wrapped sausage in the steamer insert or an Asian steamer basket and set over boiling water. Cook for approximately 10 to 12 minutes or until fully cooked. Test for doneness by piercing the center with a skewer. It should come out clean when cooked.

  8. Serve by carefully unwrapping the sausage and DISCARDING THE PLASTIC WRAP prior to eating! Serve on a bed of Black Bean Vinaigrette.

  9. This recipe yields eight 4-ounce sausages for 4 main course or 8 appetizer servings.


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