Salmon and Prawn Sausages with Parsley and Prawn Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

These poached ‘sausages’ can be kept warm for up to 30 minutes in a very low oven. The sauce can be gently reheated if necessary, stirring continuously.


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