Seafood Sausage With Lemon Herb Sauce

• Seafood Sausage
• 1/2 lb. sole fillets, cut into 1" pieces
• 1/4 lb. shrimp, shelled, deveined, chopped
• 1/2 lb. salmon fillet, skinned, chopped
• 2 large eggs
• 1/4 C. heavy cream
• 1/4 t. salt
• 1/4 t. white pepper
• 1 t. fresh parsley, minced
• Lemon Sauce
• 1/4 C. dry, white wine
• 1 T. fresh lemon juice
• 1 t. white wine vinegar
• 1/2 C. unsalted butter, in bits
• 1/2 t. grated lemon rind
• 1 t. minced scallion
• 1 t. minced parsley
• 1 t. snipped dill
• Cayenne to taste

1. Puree the sole, chill covered 30 minutes. Chop shrimp and salmon, chill 1 1/2 hours.
2. Blend sole puree, eggs, cream, s&p. chill, covered, for 1 hour. fold in shrimp, salmon and parsley. Divide in half on 12" cheets of plastic wrap. Form into logs, wrap. Warap again in foil. Poach in simmering water for 15 minutes. Let stand 10 minutes. Slice into rounds to serve, or chill before slicing, overnight.
3. For the Lemon sauce:
4. boil the wine, lemon juice, and vinegar until reduced by half. Reduce heat to low and whisk in butter, bit by bit, lifting pan from heat to keep from liquefying. Whisk in lemon rind, scallion, parsley, dill, cayenne and salt to taste.
5. Pour suace on individual plate or on platter, arrange sausage rounds in slices and then garnish with more parsley or some dill.

sausage, sole fillets, shrimp, salmon fillet, eggs, heavy cream, salt, white pepper, parsley, lemon sauce, white wine, lemon juice, white wine vinegar, unsalted butter, lemon rind, scallion, parsley, dill, cayenne

Taken from www.epicurious.com/recipes/member/views/seafood-sausage-with-lemon-herb-sauce-1248958 (may not work)