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: MICHAEL.S 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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