This dish has northern European inspirations with its use of fresh herb and contrasting sharp mustard. Serve with Green Mustard Sauce.
13/4 pounds skinned salmon fillet
1 large egg
1 large egg white
1/4 cup mayonnaise
1/4 cup heavy cream
3 tablespoons Dijon mustard
3 tablespoons chopped fresh dill
3 tablespoons plain breadcrumbs
11/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1. Rinse salmon, pat dry with paper towels, remove any bones, and cut into 1-inch pieces. Place salmon cubes on a sheet of plastic wrap, and freeze for 20 to 30 minutes, or until firm but not frozen solid.
2. While fish chills, whisk egg, egg white, mayonnaise, cream, and mustard in a mixing bowl. Add dill, breadcrumbs, salt, and pepper, and whisk well.
3. Chop salmon in a food processor fitted with a steel blade using the on-and-off pulse button. Add salmon to the mixing bowl, and knead mixture until well blended. Cook 1 tablespoon of mixture on a microwave-safe dish for 30 seconds, covered with plastic wrap. Taste and adjust seasoning, if necessary.
4. Place a 12 x 12-inch sheet of plastic wrap on the counter in front of you. Place 1/6 of fish mixture in a line 6 inches long that begins 2 inches from the bottom edge of the plastic wrap. Roll up plastic wrap and squeeze seafood mixture to form a cylinder. Twist ends of plastic wrap tightly, and tie shut with kitchen string. Wrap entire sausage in a second sheet of plastic wrap. Repeat with remaining fish mixture to form a total of 6 sausages.
5. To poach sausages, bring a large pot of water to a boil over high heat. Add sausages, reduce the heat to medium-low, and maintain water at a bare simmer of 180°F; attach a candy thermometer to the side of the pan or take the temperature of the water frequently with an instant-read thermometer. Cook sausages for 20 to 25 minutes, or until firm. Remove one sausage to a plate with tongs and insert an instant-read thermometer. If the temperature is 155°F, sausages are done. If not, return to the pot and continue cooking. Remove sausages from the pan with tongs, and allow sausages to sit for 5 minutes. Then cut off plastic wrap, and serve immediately, or cool to room temperature still in the plastic wrap, and refrigerate.
Note: Sausages can be refrigerated up to a day; they should not be frozen. Once cooked, they can be refrigerated for 2 days. Reheat them by lowering them into simmering water for 5 minutes, or in a microwave oven at 45-second intervals on Medium (50 percent power) until hot.