Salmon Sausages with a Goat’s Cheese and Sorrel Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

These are delicate and tender little poached fish sausages in a gratinée sauce. The sausages contain orange zest which has an inexplicable affinity with fish. Broccoli or courgettes and new potatoes make ideal accompaniments.


  • 450 g/1 lb skinned salmon fillet
  • 2 large egg whites


Cut up the salmon fillet roughly and put into a food processor with the egg whites, cornflour, baking powder, chilli powder or cayenne and some salt. Whizz until smoothly blended. Then stir in the grated orange rind. Using wet hands, form the mixture into small, fat sausages. Bring a large saucepan of water to a rolling boil, then drop in the fish sausages and simmer for 7 minutes. Drain the sa