Seafood and Fish Mousse Sausage

• 1 1/2 pounds skinned and boned salmon
• 2 egg whites
• 1 13 cups creme fraiche
• Salt and white pepper to taste
• 1/2 teaspoon paprika
• 1/2 cup finely chopped parsley
• 1/2 cup finely chopped mushrooms
• 1 cup lobster tail and claw meat cut into chunks
• 1/4 cup coarsely cut shrimp
• 5 tablespoons Pernod or Sambucca
• 1/4 teaspoon anise seeds
• 3 tablespoons minced green onion

1. Chill processor bowl and metal blade in refrigerator.
2. Cut chilled salmon into large pieces, and process until smooth.
3. You may need to do this in several batches.
4. With motor running slowly add egg whites and cr eme fra^iche.
5. Place salmon in bowl with salt and pepper, paprika, parsley, lobster, shrimp, Pernod, anise seeds and green onion.
6. Using sausage stuffer, stuff into casing, and tie off at 3-inch intervals.
7. Poach in salted water for 15 minutes.
8. To serve, reheat in poaching liquid.

salmon, egg whites, creme fraiche, salt, paprika, parsley, mushrooms, lobster, shrimp, anise seeds, green onion

Taken from cooking.nytimes.com/recipes/3340 (may not work)