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Archive for September 23rd, 2013

We usually have a lot of fishermen at the lake because apparently it is a good fishing lake. The past couple of years someone has caught something big in our bay and word got out, so we usually have a couple of fishing boats trolling our bay for fish every weekend. As you can well imagine I am not fond of this activity particularly when it infringes my privacy. The lake at the cottage is spring fed, which means that it’s reasonably cold for most of the summer, in fact it’s usually August by the time I feel it’s warm enough for a refreshing dip! Over these same last few years, it  seems that every time I dip into the water, smallish fish surround my legs; it wouldn’t be bad but these little devils actually try to bite my legs! They’ve obviously heard about the good fishing in the lake and have launched a protest in the form of attacking my defenseless legs! Since I don’t like to fish (obviously, they haven’t heard!) but I do like to eat fish (well, maybe they have a point!) I usually get my fish from our fish monger or the grocery store.

Recently we had some friends for dinner who are vegetarian (the fish-eating kind) and I wanted to make a fish based Paella; I’ve made this dish before but found it a bit lacking without the use of chorizo so I was thinking…what if I made chorizo from fish using similar spices? The texture isn’t the same, but it did add the punch from the spices that I was looking for. It worked out so well, that I will use this method for other  ‘sausages’ in the future.

VegPaella_0973

A delightful combination of cod, bay scallops, shrimp and salmon chorizo

our-growing-edge-banner

I am participating again in Our Growing Edge Monthly blogging event; I’ve participated before because I had made the Indonesian Thousand Layer Cake which was pretty out there for me, but since then, I can’t say that I’ve made anything quite so awesome, until now.

Salmon Chorizo

makes three ‘sausages’ about 10 cm long each

Ingredients:

  • 120 g drained canned salmon, skinless and boneless
  • 1 tsp smoked paprika
  • 1 tsp sweet Hungarian paprika
  • 1/8 tsp cayenne pepper
  • 2 tbsp panko (Japanese breadcrumbs)
  • 1 egg, beaten
  • Saran wrap or thick plastic wrap made for cooking (not microwave as they may contain small holes)
  • 3 tbsp canola oil

Directions:

  1. In a small food processor, add all the ingredients except the plastic wrap and canola oil and process until it is well mixed.
  2. Lay out one piece of plastic wrap about 30 cm x 30 cm (12″ x 12″). Pipe a length of the mixture into the centre of the plastic wrap and fold over one side and smooth out so that it’s taught to the salmon mixture. Now roll the ‘sausage’ up on the plastic wrap.
  3. Take each end of the wrap and roll the ends until it is very tightly wound, tie a knot in each end. Repeat until you have rolled all of the ‘sausages’.
  4. In a medium-sized saucepan, heat about 10 cm (3″) of water until it is almost boiling. Add each ‘sausage’ to the simmering water and cook for about 10 minutes (you don’t want to boil the water, just simmer).
  5. Remove the sausages from the water and drain. Allow to cool completely in the wrap and when cool remove the wrap. The ‘sausage’ should maintain its shape well. Slice into 1 cm (1/2″) thick slices.
  6. In a large frying pan, heat the canola oil and fry each side of the ‘sausage’ until desired colour is achieved. Now you are ready to use you salmon chorizo in your recipe.
SalmonChorizo_0953

The egg is the binder in this sausage

VegPaella_0971

The sausage stands up very well in the paella

 

 

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