Salmon Sausages with a Goat’s Cheese and Sorrel Sauce

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
  • 15 g/½ oz cornflour
  • 1 teaspoon baking powder
  • 2-3 pinches chilli powder or cayenne pepper
  • grated rind and juice of 1 orange
  • 1 large handful sorrel leaves
  • 50 g/2 oz butter
  • 1 teaspoon paprika
  • 25 g/1 oz plain flour
  • 450 ml/¾ pint milk
  • 100 g/4 oz goat’s cheese log
  • 2 large egg yolks
  • salt
  • black pepper


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 sausages in a colander and put them into a shallow ovenproof dish. Preheat the oven to 150°C/300°F/gas mark 2.

To make the sauce, chop up the sorrel finely. Melt the butter in a saucepan with the paprika. Remove from the heat and stir in the flour with a wooden spoon until smooth. Stir in the milk and orange juice, put back on the heat and bring to the boil, stirring. Bubble, still stirring, for about 3 minutes. Crumble the goat’s cheese into the sauce and stir until it has melted, then stir in the chopped sorrel and, lastly, the egg yolks. Stir thoroughly for a minute or two, then remove from the heat and season to taste with salt and black pepper. Pour the sauce over the fish sausages. Heat the grill to its highest and put the dish under it for 2-4 minutes, until the topping is speckled dark brown. Then put the dish on the centre shelf of the oven and cook for 15-20 minutes before serving.