Hot dogs with scallops and salmon sausages

Votes: 7

How to Make - Hot Dogs with Scallop and Salmon Sausages

Time: 1 hour 55 minutes
Complexity: average
Servings: 6

Nutritional value per serving:

Calories 335, total fat 12 G., saturated fats G., proteins 26 G., carbohydrates 29 G., fiber G., cholesterol mg, sodium mg, sugar G.

To prepare these delicious hot dogs Justin Warner uses a mixture of scallops and salmon or cod fillets. Don't think cooking sausages is complicated. Simply wrap the minced meat in plastic wrap and poach it in boiling water. Once the sausages have cooled, remove the wrap and grill them until cooked through.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g salmon, cod or other fish fillet with dense and flaky flesh
230 g of scallops
1 tbsp. l. dried tarragon
1 teaspoon mustard powder
1 teaspoon coarse salt
3 egg whites
Vegetable oil for greasing the grill
6 potato buns for hot dogs
Malt vinegar, mustard or mayonnaise for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, cod, scallops, tarragon, mustard powder, eggs, hot dog buns, mustard, mayonnaise

Cooking the dish according to the recipe:

Preheat oven to 200C.
Place the salmon on a baking sheet and bake for 10 minutes, until the fish is almost cooked through. Once the fish has cooled, flake it into small strands with a fork.

In a blender, puree the scallops, tarragon, mustard, salt, and egg whites. Mix the resulting mixture with the salmon pieces.
Divide the mixture into 6 equal portions, each weighing 0.33 cups. Take a 25-30 cm long piece of cling film and place 1 portion of the mixture in the center of the film. Cover the mixture with film on all sides and shape it into a sausage, so that the film replaces the sausage casing.
Twist the ends of the casing to prevent the sausage from falling apart during cooking. Tie the ends or secure them with a plastic zip tie. Repeat this process to form the remaining sausages.
Fill a deep pan with water to a depth of 10 cm. Preheat the grill to high.
Carefully place the sausages in boiling water. Bring the water back to a boil and cook for 10 minutes. Carefully remove the sausages, then let them cool completely. Optionally, refrigerate the sausages for 30-40 minutes before grilling. However, it's much better to let them cool naturally, as frozen sausages take slightly longer to cook than room-temperature sausages, which can result in charring in spots.
Grease the grill grates with vegetable oil. Bake the sausages until they are heated through and no grill marks remain.
Serve the sausages in potato hot dog buns with malt vinegar, mustard, or mayonnaise. One tip from the author: never add ketchup to these hot dogs.