Warm Salmon Sausage with Baby Leeks in Vinaigrette

Serves 4

Ingredients

Salmon Sausage

1.5lb fresh salmon fillet in ¾" dice
2 eggs
¼ C bread crumbs
2/3 C heavy cream
pinch cayenne pepper
1.5oz brandy
1T chopped lemon zest
salt and pepper
1t minced garlic
1T minced shallots
¼ C chives – finely cut
1 C diced red pepper – blanch

To make

1. 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. 
2. Fold the chives and pepper into the salmon puree and season with salt and pepper.
3. Cook a small piece of the salmon mixture in a sauté pan to check the seasoning, adjust with more salt and pepper if necessary. 
4. 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

Garnish

4 T       crème fraîche
2 T       finely cut chives
2 T       finely cut red pepper

To make

1. Blanch the leeks in lightly salted boiling water.  They’ll only need 2-3 minutes of cooking. 
2. Remove the leeks from the hot water and warm the sausages or terrine in it while you fan the leeks on 4 plates. 
3. 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.