Main Ingredients:

9 oz. poached salmon trimmings
3-1/2 oz. sour cream
4 oz. fish aspic, heated until hot
1 oz. cognac
juice of
1 lemon
1 tsp. salt
1/2 tsp. pepper
3/4 tsp. fennel, chopped
nutmeg, to taste
9 oz. smoked pike fillet, cut into cubes
9 oz. gravlax trimmings, diced
9 oz. smoked salmon fillet, diced
fish aspic, as needed
6 savoy cabbage leaves, trimmed, blanched

Cooking Preparation of the Recipe:

Place poached salmon trimmings, sour cream, fish aspic, cognac, lemon juice, salt, pepper, fennel and nutmeg in blender or food processor; process until smooth. Transfer to bowl; gently fold in pike, gravlax trimmings and smoked salmon. Stuff puree into lamb casing; plunge immediately into ice water to chill. When sausage has set, remove casing. Brush cabbage leaves with fish aspic; roll sausage in cabbage leaves. Refrigerate until chilled. Cut into 8 slices.

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