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Ingredients
Ingredients
½ pound haddock fillets
20 oyster crackers, made into fine crumbs
2 tbsp each chopped scallion (green onion), diced pimiento
and chopped fresh dill
1 tbsp each lemon juice and white wine Worcestershire sauce
1 egg white
Water
Garnish: lemon slice and dill sprigs
Method
In work bowl of food processor process fish into a paste; add crumbs
and process until combined. Transfer to medium mixing bowl; add
scallion, pimiento, dill, lemon juice and Worcestershire sauce and stir
to combine. Using electric mixer on medium-high speed, in small mixing
bowl beat egg white until stiff peaks form; fold into fish mixture.
In 13 x 9 x 2-inch microwavable baking dish microwave 3 cups water on
High (100%) for 6 minutes, until boiling. While water is boiling, shape
fish mixture. Line work surface with 18-nch long sheet of plastic wrap;
transfer fish mixture to center of plastic wrap and shape into a
12-inch-long sausage. Wrap sausage in plastic wrap, twisting ends of
wrap tightly and tying each into a knot. Place sausage in boiling water
and microwave on High, until firm, for 6 minutes, turning sausage over
halfway through cooking. Fill large mixing bowl with ice water;
immediately transfer sausage to bowl and let cool. Drain sausage and
refrigerate at least 4 hours or overnight.
To serve, remove and discard plastic wrap and thinly slice sausage.
Decoratively arrange slices on serving platter and garnish with lemon
slice and dill sprigs.
MAKES 2 SERVINGS |
