Warm Salmon Sausage with Baby Leeks in Vinaigrette
1.5lb fresh salmon fillet in ¾" dice
¼ C bread crumbs
2/3 C heavy cream
pinch cayenne pepper
1T chopped lemon zest
salt and pepper
1t minced garlic
1T minced shallots
¼ C chives – finely cut
1 C diced red pepper – blanch
- In a mixing bowl combine the diced salmon, eggs, cream, brandy, cayenne pepper, bread crumbs, lemon zest, garlic and shallots. Process the mixture in a robot coupe in two batches – puree 2-3 minutes to form a firm textured sausage filling.
- Fold the chives and pepper into the salmon puree and season with salt and pepper.
- Cook a small piece of the salmon mixture in a sauté pan to check the seasoning, adjust with more salt and pepper if necessary.
- Either pack the sausage mixture into casings and poach gently or cook in a small pate mold in a bain marie in the oven until just set (45 minutes – 1 hour at 375° depending on size).
Baby Leeks in Vinaigrette
1 young leeks – cleaned and split lengthwise
¼ C extra virgin olive oil
4 T red wine vinegar
1 T Dijon mustard
1 T minced shallots
1t fresh thyme leaves
salt and pepper
whisk together for vinaigrette season to taste with salt and pepper
4 T crème fraîche
2 T finely cut chives
2 T finely cut red pepper
- Blanch the leeks in lightly salted boiling water. They’ll only need 2-3 minutes of cooking.
- Remove the leeks from the hot water and warm the sausages or terrine in it while you fan the leeks on 4 plates.
- Place a warm sausage or slice of terrine on top of each plate and garnish with a dab of crème fraîche, sprinkling of chives and red pepper slices and a drizzle of the vinaigrette.