Salmon and Scallop Boudin on Green Papaya Matchsticks

04. July 2006 Uncategorized 0

Adapted from delicious. Magazine

4 skinless salmon fillets
6 scallops
1 red chili, seeded and finely chopped
1 garlic clove
lime zest
1 bunch of cilantro leaves, finely chopped
1 tbsp fish sauce
1 eggwhite, lightly beaten
the top layer of coconut milk in a can, chilled

For the green papaya salad:
1 green papaya,peeled and cut into thin matchsticks
12 cherry tomatoes, roughly chopped
a handful of cilantro leaves
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar

1. Make the sausages. Process salmon and scallops in a food processor until smooth. Add chili, garlic, lime zest, half of the cilantro and fish sauce and process. Slowly add eggwhite and coconut milk and purée. Scoop some mixture on aluminum foil lined with saran wrap. Roll into fat sausages and twist ends until tight and bouncy. Chill overnight.
2. Make the salad. Combine papaya, tomatoes and cilantro in a bowl. In a small screw-top jar, shake fish sauce, lime juice and sugar. Pour over salad before serving.
3. When ready to serve, poach wrapped sausages in simmering water for about 10 minutes. Let stand for another 10. Unwrap and slice and serve on top of the papaya salad.

Note: The green papaya photo above does not include tomatoes.