Nanoose Bay Salmon and Prawn Sausage

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redzed
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Nanoose Bay Salmon and Prawn Sausage

Post by redzed » Wed Dec 20, 2017 18:58

Making a fish sausage has been on my mind for a long time and finally last week I crafted a variation. I had a bunch of salmon from last summer to smoke and decided at the last moment to make a sausage out of the tails and bellies. The recipe is mine, but I was guided by fish recipes in the French publication The Professional Charcuterie Series, Vol. 1. The effort was definitely worth it. The sausage is light, has a delicate salmon taste and the sweetness of the local prawns comes through. It may not be for everyone, but if you are a seafood lover then this is the cat's pyjamas! Once poached the sausage can be served hot as part of a meal or sliced cold for an appetizer.

Nanoose Bay Salmon and Prawn Sausage

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1.5 kg Sockeye salmon tails, 1kg Chinook salmon bellies

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500g chopped raw Pacific prawns

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Salmon with the added red onion, ground twice through the 3mm plate

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Mixed with prawns and spices. Amounts for 1kg of batter: salt, 14g; fine sugar, 1g; white pepper,1.5g; sweet Hungarian paprika, 1.5g; hot paprika, 1g; fennel, 1.5g; red onion, (chopped and ground with salmon) 20g; 15g non instant skim milk powder; Cointreau liqueur, 20ml.

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Poached for 30minutes at 85C

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Bon Appetit!
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Bob K
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Post by Bob K » Wed Dec 20, 2017 19:06

Wow that surely different and looks great! If its firm enough to be sliced into strips would make a fine addition to Sushi rolls.
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redzed
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Post by redzed » Wed Dec 20, 2017 20:45

Bob K wrote:Wow that surely different and looks great! If its firm enough to be sliced into strips would make a fine addition to Sushi rolls.
Very firm! The milk powder did its trick. :grin:
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