A poolside showstopper that’s equal parts gourmet and playful. These luxe salmon “hot dogs” are tucked into a warm roll, brushed with butter and crowned with chilled crème fraîche, Jordan Chef’s Reserve Caviar and fresh chives. Summer elegance has never been this easy—or this delicious.

Instructions

Yields 8-10 sausages

Prep time: 45 minutes

Cook time: 10-12 minutes

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Prep the Casings
Soak sheep casings in warm water to rehydrate and set aside.

Sauté the Onion
In a pan over medium heat, melt the butter and sauté the minced onions until soft and translucent. Chill in the refrigerator until ready to use.

Make the Sausage Mix
In a food processor, blend the salmon and white fish into a smooth purée. Transfer to a large bowl and fold in white pepper, fennel pollen, salt, chives, chilled onions and any butter from the pan. Mix well until fully combined.

Stuff the Casings
Load the mixture into a sausage stuffer and thread on the casings. Fill the casings gently, keeping them slightly loose to help prevent bursting during cooking.

Form the Links
Twist or tie the sausages into 4–5 inch links using butcher’s twine. Place the finished sausages in the refrigerator, uncovered, for up to 24 hours. This helps the casings tighten and the flavors develop.

Grill & Serve
Grill sausages over medium heat until cooked through and lightly golden. Place in toasted buns, brush with melted butter, and top with crème fraîche, caviar and chopped chives. For an extra-luxe presentation, serve with traditional caviar accoutrements finely chopped—such as hard-boiled egg whites, egg yolks and red onion—to add color, texture and briny depth. Enjoy with a glass of Jordan Chardonnay or Cabernet Sauvignon.