Take the fish and cut into fillets. I had the salmon and Grenadier. You can take the fish and easier - for example, pink salmon. But then for her to add more oily fish - such as tilapia or any other fish according to your desire and taste.

Onion chop and fry in mixture of butter and vegetable oil. I used olive oil. Onions should roast at a slow fire and add salt at the beginning, so he will not be fried, but will remain transparent. Mix the fried until Golden brown onion with 1 yolk, add the fish fillets and chop. I used the blender. If you have no such device - skip all through a meat grinder. In the grinding process, add 3-4 tbsp of cream.

Here is the finished stuffing. Add to it 1 tbsp of semolina, capers ( optional) and chopped shrimp. Instead of shrimp you can add diced crab sticks. Add salt, pepper - to taste.

For shell buderim to use crab sticks. They need to carefully deploy and put filling in them. Carefully wrap the sausage. They are moulded very easily.

Prepared sausages are spread on a lattice steamer is greased with vegetable oil. Cook in the steamer for 30-40 minutes. I cooked in multivarka mode "steaming" 40 minutes.

That's ready-made sausages. They keep a good shape, the shell is not peeled, the stuffing is dense and at the same time very gentle.

Sausages are delicious both hot and cold. In the cold I liked it even more. Sliced and served. Here are delicate fish sausages turned out. Bon appetit to You and your family!