You can use leftover risotto in this recipe, or make it fresh. Either way, the rice helps hold the fish together. Just make sure to chill the risotto completely before using.
2½ pounds salmon
½ bunch fresh parsley
½ cup Basic Risotto (page 140), chilled
3 egg whites
¼ cup heavy cream
½ teaspoon ground mace (or substitute nutmeg)
Fresh-cracked black pepper
Grind the salmon, keeping it cold throughout. Keep chilled. Clean and chop the parsley.
Mix together all the ingredients in a chilled bowl with chilled utensils. If using an electric mixer, be sure not to overblend.
Either stuff the mixture into casings or form into patties.
Use in desired preparation, or heat a small amount of oil or butter to medium temperature in a large sauté pan. Add the sausage, cover, and cook for about 15 minutes, turning every 3 minutes or so. Uncover and cook for 5 to 10 minutes, until thoroughly browned. Drain on paper towels.