INGREDIENTS

INSTRUCTIONS

Note: See the "Black Bean Vinaigrette" recipe which is included in
this collection.  Divide the salmon into 2 pieces. Cut one piece into a
1/4-inch square  dice and set aside in the refrigerator. Take half of
the scallops and  cut them into 1/4-inch size pieces that resemble the
way you cut the  salmon and set aside, refrigerated. Place the
remaining salmon and  scallops into the bowl of a food processor along
with the egg whites,  honey, ginger, five spice powder, fish sauce,
salt and pepper.  Process by pulsing until a smooth puree is achieved.
Turn off the  processor, scrape down the inside of the processor bowl,
return the  cover to the bowl and pulse quickly 10 seconds. Add 1/4 cup
of cream  and process 10 seconds more. Transfer the fish puree to a
cold mixing  bowl set over ice and refrigerate. Whip the remaining
cream until  soft peaks are formed. In a large bowl, combine the fish
puree,  reserved salmon and scallop dice and the scallions. Carefully
fold in  the whipped cream trying not to deflate the cream too much.
When all  of the ingredients are folded together refrigerate for at
least one  hour. Cut plastic wrap into roughly 8- by 8-inch squares.
Place 1/2  cup of the fish mousse into the lower third of a piece of
plastic  wrap and fold the edge of the plastic nearest you over to
encase the  mousse. Fold the two ends in to further enclose the mousse
and roll  the tube of fish mousse as you would a cigar. This is should
be a  sausage shape about 1 1/2 inches in diameter and about 4 inches
long.  Continue to roll sea food sausage in this way until all of the
mixed  is used. To cook the sausage, heat water in the bottom portion
of a  steamer pot. Place the plastic wrapped sausage in the steamer
insert  or an Asian steamer basket and set over boiling water. Cook for
approximately 10 to 12 minutes or until fully cooked. Test for
doneness by piercing the center with a skewer. It should come out
clean when cooked. Serve by carefully unwrapping the sausage and
DISCARDING THE PLASTIC WRAP prior to eating! Serve on a bed of Black
Bean Vinaigrette. This recipe yields eight 4-ounce sausages for 4  main
course or 8 appetizer servings.  Recipe Source: MICHAELS PLACE with
Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B19 broadcast
10-01-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-29-1997  Recipe by:
Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 199
Total Fat: 22.6g
Cholesterol: 81.5mg
Sodium: 865.9mg
Potassium: 454.6mg
Carbohydrates: 28.5g
Fiber: 8g
Sugar: 5g
Protein: 12.8g