STARTER: This is an elaborate recipe that yields good result as an unusual first course to a home-cooked meal.

SALMON SAUSAGE WITH AVOCADO SALSA:

2 lbs. salmon fillet

1 ½ cups whipping cream                               

2 eggs

poaching liquid:

    3 cups dry white wine                                             

    1 cup water

    1 bay leaf                                                   

    2 sprigs fresh thyme or ½ tsp. dried thyme

    3 parsley stems                                           

1 tbsp. kosher salt                                           

1 ½ tsp. freshly ground white pepper

cooking oil                                                      

French bread slices, toasted, optional

avocado salsa:

    2 ripe avocados, peeled, stoned and diced into ¼-inch cubes 

    4 ripe tomatoes                               

    3 green onions, minced

    1 Serrano chilli                               

    1 cucumber, peeled, seeded and choppe

    1/3 cup minced cilantro                  

    3 tbsp. lime juice                            

    salt to taste

To prepare salsa:  Immerse tomatoes into boiling water for 5 seconds. Remove, cool slightly then peel off skin. Half each tomato; then remove seeds and chop the flesh finely. Add tomatoes into a bowl holding the rest of avocado-salsa ingredients, omitting salt if salsa is not used rightaway. Stir well to combine. Cover bowl and chill in fridge. Salsa may be made up to 1 day ahead, with salt to taste added just before serving.  

In a large roasting pan place over medium-high heat on the stove, combine wine, water, bay leaf, thyme and parsley. Bring to a boil, then reduce heat and maintain a gentle simmer.

In a food processor fitted with steel blade, process salmon, cream, eggs, salt and pepper, in batches if necessary, just until smooth. Do not over process or cream will turn to butter. Stir in 1/2-cup of the avocado salsa by hand while reserving the rest.

Oil two large pieces of parchment paper or plastic wrap. Divide salmon mixture in half and arrange each half into a long line down the centre of the oiled paper.  Roll up securely into a tight sausage shape and twist the ends.  If using plastic wrap, wrap the roll with aluminium foil on the outside.  Lower packages into the simmering poaching liquid and transfer roasting pan to oven. Poach until firm, about 20 minutes. Carefully lift packages out and set aside to cool. Chill thoroughly.

To serve: Un-wrap packages and slice each roll into 1/4-inch thick slices. Place a slice on a serving plate, or on a  bread round, and top with a small spoonful of Avocado Salsa. Serve immediately.