Salmon and Prawn Sausages with Parsley and Prawn Sauce

For the Sausages

• 375g (12oz) skinned salmon fillet
• 125g (4

To prepare the sausages, put the salmon and prawns into a food processor with the egg whites, cornflour and baking powder. Season well with salt and black pepper and whizz until the mixture is smooth and pasty. Turn the mixture into a bowl and stir in the peppercorns and the orange zest. Using wet hands, mould the mixture into small, fat sausages. Bring a large saucepan of water up to a rolling