What do you do when your tartare suddenly looks like paté? Early days with the new Thermomix were interesting. Rather than just try anything I decided to religiously follow the cookbook. Well, the tuna tartare that was supposed to emerge from my magic machine looked like tuna paste. So, then where to go? I recalled a dish that Alla Wolf-Tasker had prepared at a cooking demonstration years before & so tossed the TMX cookbook aside and flew by the very big seat of my pants.
There is a recipe in Alla's book "Lake House, a culinary journey in country Australia" for Smoked Salmon Sausage, on which the following is based. Stephanie Alexander has a similar idea steaming balls of fish, but I like the sausage.
The mixture needs to be fairly firm, not too watery, but you may need more or less cream than specified. Please use your judgement and don't blame me - like I did the TMX book.
Salmon and Coriander Sausages
500g Fresh Salmon, raw
Juice of 2 limes
1 small onion (preferably red/Spanish)
Small handful of coriander leaves
50ml cream (35%)
1 egg white
Salt & Pepper
Place coriander leaves and onion into TM bowl and chop for 7 seconds on speed 7.
Add salmon, lime juice, salt & pepper and egg white and set dial to closed lid position. Chop and mix by pulsing the Turbo button 5 times. The mixture should be a coarse paste.
Add the cream and mix for 5 seconds on speed 4 to blend.
Take 3 tablespoons of the mixture and place on plastic film, mould into a sausage shape and then fold over and roll the plastic film twisting both ends tightly to close the sausages.
Place these in the fridge for an hour before cooking.
Place 500ml water in the TM bowl and set to Temperature Varoma and speed 1 with Varoma in position. Once temperature has reached Varoma place the sausages in the Varoma and cook for 4 - 6 minutes.
Remove sausages and allow to cool in the plastic film for a few minutes before unmoulding.
Serve warm as part of a salad or with a sauce of your liking such as sweet chilli sauce.
The sausages may be left in the wrap and cooled before placing in the fridge for service later. If serving later then bring to room temperature before gently cooking unmoulded sausage in some oil.