Rich Seafood Sausage
Makes 2 large sausages, enough for 8 to 10 appetizers or 4 entrées
2 tablespoons butter
4 ounces scallops, about 1/2 cup
4 ounces raw shrimp, peeled and deveined, about 1/2 cup
8 ounces skinless, boneless salmon fillet, cut into 1-inch pieces
1/4 to 1/3 cup heavy cream
1 egg, slightly beaten
1 egg white, slightly beaten
2 tablespoons fresh lemon juice
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
4 to 5 drops hot pepper sauce
Additional butter to brown sausage
Soften the green onions in the butter. Rinse, drain and pat the seafood dry with a paper towel. Dice scallops into 1/4-inch pieces. Process shrimp and salmon until finely chopped. Add 1/4 cup of the cream and the beaten egg and egg white and continue processing for 30 seconds, or until smooth. Stop the machine and scrape the sides with a rubber spatula; remove any stringy tissue and process again to puree. Add more cream for a smoother texture.
Transfer the mixture to a medium bowl and gently fold in the diced scallops, green onions with butter, lemon juice, salt, pepper, tarragon, parsley and hot pepper sauce.
Lay a 12-by16-inch sheet of plastic wrap on a clean work surface. Spoon half the mixture evenly along 8 inches of the long edge. Form into a log by carefully rolling it away from you, wrapping the plastic tightly as you go. Twist the ends closed, and knot one end. Push the filling toward the knotted end to fill the wrap evenly, then tie the second end closed and transfer the roll to a baking sheet. Repeat with the remaining mixture. Refrigerate 1 to 6 hours.
Before cooking, prick the plastic wrap with a sharp, thin knife or needle every 2 inches. In a large pan, heat 1 inch of water to just below simmering. Add the sausages, cover and poach for 8 minutes, or until firm in the center, turning once with a slotted spatula. Cool on a cutting board for at least 10 minutes, then remove the plastic wrap. In a small amount of butter over medium heat, brown the sausages quickly on all sides. Remove them to a cutting board and let cool 2 to 3 minutes, then if you wish slice each into 10 to 12 pieces.
This delicate sausage may be prepared and cooked 1 day in advance. Do not overcook. Keep uncooked sausage in the coldest part of the refrigerator for no longer than 6 hours. Do not freeze!
Serve warm or at room temperature on a bed of fresh salad greens or wilted greens drizzled with vinaigrette, pasta in a warm sauce, or creamy risotto.