Title: Salmon and Sea Scallop Sausage
Categories: Fish Shellfish Sausage Salmon
Yield: 4 Servings

1	lb	Fresh salmon filet, all
		Skin and bones removed
1	lb	Sea scallops
4		Egg whites
1	tb	Warm honey
2	tb	Grated ginger
2	ts	Asian five spice powder
2	tb	Thai fish sauce
1	ts	Salt
1	ts	Ground white pepper
1	c	Heavy cream
1/2	c	Finely chopped scallions

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

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

Place the remaining salmon and scallops into the bowl of a food processor along with the egg whites, honey, ginger, five spice, fish sauce, salt and pepper. Process by pulsing until a smooth puree is achieved. Turn off the processor, scarp 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.

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 to much.

When all of the ingredients are folded together refrigerate for at least one hour.

Cut plastic wrap into roughly 8 by 8 in. 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 in.es in diameter and about 4 in.es long. Continue to roll sea food sausage in this way until all of the mixed is used.

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.

Serve by carefully unwrapping the sausage and DISCARDING THE PLASTIC WRAP prior to eating!

Serve on a bed of black bean vinaigrette.

Yield: 8 to 4 oz. sausages. 4 main course or 8 appetizer portions.

SOURCE: Michael's Place Cooking Show Copyright 1997, TV FOOD NETWORK c. Michael Lomonaco 1997 SHOW #ML1B19

From: Dave Drum Date: 02 Jun 98

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