Salmon Sausages

Ingredients

500 g (1 1/4 pounds) skinless, boneless salmon fillet
500 g (1 pound) skinless, boneless smoked salmon
3 Tbs. potato starch
3 dl ( 1 1/4 cups) full fat milk
Sage sauce:
65 g ( 4 1/2 Tbs., 1/4 cup) butter
1 1/4 dl (1/2 cup) flour
2 Tbs. dried sage
1 1/2 liters (quarts) boiling water
salt
5 egg yolks
250 g (8 oz., 1 cup) butter
lemon juice

Instructions

1) Make forcemeat of both salmons, potato starch and milk.

2) Spoon the mixture onto a clean kitchen towel to make a thick sausage. Tie both ends.

3) Simmer in lightly-salted water about 20 minutes.

4) Cut into slices and serve with sage sauce, boiled carrots and boiled potatoes.

5) Sage sauce:

6) Melt butter and add flour and sage. Gradually add boiling water and season with salt.

7) Mix the egg yolks lightly and whisk into the sauce. Do not allow to boil.

8) Beat in the unsalted butter in pats. Add lemon juice to taste. Enjoy!