2 lb. salmon fillets

2 C. water

2 C. dry white wine

4 T. (1/2 stick) unsalted butter

2 carrots, peeled and minced

2 leeks, well rinsed, dried, and minced

2 ripe tomatoes, seeded and chopped

1/2 C. chopped fresh dill

1/2 C. fresh bread crumbs

2 egg whites

2 T. Pernod

2 T. fresh lemon juice

1 C. heavy or whipping cream

1 tsp. dried tarragon

Pinch ground nutmeg

Pinch cayenne pepper

Salt and freshly ground black pepper, to taste

8 ounces fresh bay scallops, halved

Tomato Beurre Blanc

 

Poach the salmon fillets in the wine, and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold. Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and sauté for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nutmeg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl. Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours. When ready to cook, fill a large Dutch oven or stockpot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. Serve hot, napped with Tomato Beurre Blanc.