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Chicken, Prawn & Smoked Salmon Sausage
This recipe was kindly donated by Mills Reef Winery & Restaurant.
Chicken, Prawn & Smoked Salmon SausageIngredients:100g smoked salmon 100g prawn meat 300g chicken thigh 1 teaspoon finely chopped garlic ½ teaspoon finely chopped ginger ½ teaspoon finely chopped chilli Finely chopped small bunch of coriander 2 eggs Fish sauce Salt and pepper Method: Using a food processor, puree chicken until smooth Roughly chop smoked salmon and prawn meat, stir into chicken mixture Add garlic, ginger, chilli, coriander, 2 eggs, a splash of fish sauce, salt and pepper Using double layer of glad wrap, roll mixture into a long sausage shape and tie off to required length Poach in boiling water for 10 minutes and peel off glad wrap Sauté in a little olive oil until browned on all sides Served with tempura Salmon and Hapuka roll on chilli hoisin sauce |
Mills Reef Winery & Restaurant
A major Tauranga Landmark, Mills Reef Winery Restaurant, with its art deco style 'a la carte' restaurant offers award winning cuisine, best described as Antipodean/Pacific Rim, using naturally the best local produce. Open daily for a la carte lunch, and some evenings for dinner. (Reservations essential)
Mills Reef Winery Restaurant Recipe kindly offered by: Chris Pullin, Executive Chef. |
All Salmon products, PORTION
Salmon portions (200g) brined and drizzled with rum and golden syrup then roasted with oak wood smoke. For food service accounts; packaged individually or set number per pack upon request.
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Salmon portions (200g) brined and drizzled with rum and golden syrup then roasted with oak wood smoke. For food service accounts; packaged individually or set number per pack upon request.
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