Hot dogs with scallops and salmon sausages

Ingredients:

• 450 g salmon, cod or other fish fillet with dense and flaky flesh
• 230 g of scallops
• 1 tbsp. l. dried tarragon
• 1 teaspoon mustard powder
• 1 teaspoon coarse salt
• 3 egg whites
• Vegetable oil for greasing the grill
• 6 potato buns for hot dogs
• Malt vinegar, mustard or mayonnaise for serving

Preparation:

1. Preheat oven to 200C.
2. Place the salmon on a baking sheet and bake for 10 minutes, until the fish is almost cooked through. Once the fish has cooled, flake it into small strands with a fork.
3. In a blender, puree the scallops, tarragon, mustard, salt, and egg whites. Mix the resulting mixture with the salmon pieces.
4. Divide the mixture into 6 equal portions, each weighing 0.33 cups. Take a 25-30 cm long piece of cling film and place 1 portion of the mixture in the center of the film. Cover the mixture with film on all sides and shape it into a sausage, so that the film replaces the sausage casing.
   Twist the ends of the casing to prevent the sausage from falling apart during cooking. Tie the ends or secure them with a plastic zip tie. Repeat this process to form the remaining sausages.
5. Fill a deep pan with water to a depth of 10 cm. Preheat the grill to high.
6. Carefully place the sausages in boiling water. Bring the water back to a boil and cook for 10 minutes. Carefully remove the sausages, then let them cool completely. Optionally, refrigerate the sausages for 30-40 minutes before grilling. However, it's much better to let them cool naturally, as frozen sausages take slightly longer to cook than room-temperature sausages, which can result in charring in spots.
7. Grease the grill grates with vegetable oil. Bake the sausages until they are heated through and no grill marks remain.
8. Serve the sausages in potato hot dog buns with malt vinegar, mustard, or mayonnaise. One tip from the author: never add ketchup to these hot dogs.