Seafood Sausage with Lemon Herb Sauce


This is expensive and fussy to make but worth the effort.  This recipe serves


  • ½ lb sole fillets, cut into 1-inch pieces Finfish, flatfish (flounder and sole species), cooked, dry heat
  • ¼ lb shrimp, shelled, deveined, and chopped coarse Crustaceans, shrimp, mixed species, raw
  • ½ lb salmon steak, skinned boned and chopped coarse
  • 2 large eggs Egg, whole, raw, fresh
  • ¼ cup heavy cream Cream, fluid, heavy whipping
  • ¼ tsp salt Salt, table
  • ¼ tsp white pepper Spices, pepper, white
  • 1 tsp minced fresh parsley Parsley, raw
  • SAUCE Sauce, Worcestershire
  • ¼ cup dry white wine Alcoholic beverage, wine, table, white
  • 1 tbsp fresh lemon juice Lemon juice, raw
  • 1 tsp white wine vinegar Vinegar, white wine
  • 1 stick ½c unsalted butter, cut into bits
  • ½ tsp freshly grated lemon zest Lemon peel, raw
  • 1 tsp minced scallions Onions, green, spring or scallions (includes tops and bulb), raw
  • 1 tsp minced parsley Parsley, raw
  • 1 tsp snipped fresh dill Spices, dill weed, dried
  • cayenne to taste Spices, pepper, red or cayenne
  • 4 cooked shrimp, shelled, leaving the tails intact
  • shredded scallion greens soaked in cold water for 5 minutes and patted dry


Step 1

MAKE THE SEAFOOD SAUSAGES: In a food processor puree the sole, scraping down the sides of the bowl several times, and in a bowl chill the puree, covered, for 30 minutes. In another bowl, chill the shrimp, and the salmon, covered, for 1 hour and 30 minutes. In the food processor blend the sole puree, the eggs, the cream, the salt and the pepper until the mixture is combined well, transfer the mixture to a bowl, and chill it, covered, for 1 hour. Fold the shrimp, the salmon and the parsley into the sole mixture between two 12 inch square sheets of Saran wrap, and form it into 2 logs using the Saran wrap to roll it, twisting the ends securely. Wrap each sausage securely in foil and poach the sausages in kettle of simmering water for 10-15 minutes or until a metal skewer inserted into the centre comes out hot. Transfer the sausages to a cutting board and let them stand for 10 minutes. TO MAKE SAUCE: In a small heavy saucepan boil wine, the lemon juice and the vinegar until the mixture is reduced by half, reduce heat to low, and whisk in the butter, bit by bit, lifting the pan from the heat occasionally to keep the butter from liquefying. Whisk in the lemon zest. the scallion, parsley, dill. cayenne and salt to taste. Pour the sauce onto a platter, on it arrange the sausages, unwrapped and cut into ¾ inch slices with a serrated knife , and garnish the dish with the shrimp and the scallion greens.


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