Anonymous Fri Oct 07 11:41:27 2005

9 oz. poached salmon trimmings

3-1/2 oz. sour cream

4 oz. fish aspic, heated until hot

1 oz. cognac

juice of

1 lemon

1 tsp. salt

1/2 tsp. pepper

3/4 tsp. fennel, chopped

nutmeg, to taste

9 oz. smoked pike fillet, cut into cubes

9 oz. gravlax trimmings, diced

9 oz. smoked salmon fillet, diced

fish aspic, as needed

6 savoy cabbage leaves, trimmed, blanched

Place poached salmon trimmings, sour cream, fish aspic, cognac, lemon juice, salt, pepper, fennel and nutmeg in blender or food processor; process until smooth. Transfer to bowl; gently fold in pike, gravlax trimmings and smoked salmon. Stuff puree into lamb casing; plunge immediately into ice water to chill. When sausage has set, remove casing. Brush cabbage leaves with fish aspic; roll sausage in cabbage leaves. Refrigerate until chilled. Cut into 8 slices.