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Smoked trout sausage with eel & squid ink linguine in a vodka cream sauce


  • Process the salmon to a fine puree in a processor. Add the egg white and blend until well combined. Transfer the mixture into a large bowl and mix in 100 ml cream, little by little. Then add the trout, chives and seasoning and mix well.
  • Cut clingwrap into 15 cm squares.
  • Place 2 tbsp of the mixture onto each square and roll into a sausage shape. Then twist both ends tight to neatly finish the sausages and simmer in plenty of hot water for about 5 mins until firm. Rest in warm water and allow to chill in the refrigerator for at least 1 hour.
  • Blend the shallots, parsley and lemon oil. Set aside. 
  • When ready, cook the squid ink linguine in plenty of lightly salted, boiling water until al dente. Drain well and set aside. 
  • At the same time, combine the gin, vodka and wine and reduce in a pan to 150 ml. Add the lemon juice, mix well and simmer. Then add the cream and reduce to half. Remove from the heat and slowly whisk in the butter, adding one cube at a time until thick.
  • When the sauce is almost ready, slice the sausages on the diagonal and remove plastic. Then sear the sausages with the eel in a large non-stick pan.
  • Return the sauce to the heat and toss in the linguine.
  • To serve, arrange the sliced sausage in the centre of individual plates and top with pasta and the trout. Garnish with a little of the parsley lemon oil around the plate.


  • 150 gm salmon, cleaned, boned, trimmed & chopped
  • ½ egg white
  • 300 ml thickened cream
  • 50 gm smoked trout, skinned, boned & diced
  • ½ tbsp finely chopped chives
  • freshly ground salt & pepper
  • 4 shallots, finely sliced
  • 2 tbsp freshly chopped parsley
  • ¼ cup lemon olive oil (or extra virgin olive oil)
  • 600 gm squid ink linguine
  • 100 ml gin
  • 150 ml vodka
  • 300 ml dry white wine
  • juice of ½ lemon
  • 200 gm butter, diced
  • 2-3 fillets of smoked eel, thickly sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm