Seafood Sausages from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by J

Ingredients

• ½ pound (225 g) cod or other firm fleshed white fish, patted dry and chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped green onion
• 1 tablespoon chopped fresh chives
• Big pinch each of cayenne pepper and pimentón (smoked Spanish paprika)
• 2 egg whites
• ½ pound (225 g) shrimp, peeled, deveined, and chopped
• ¼ cup (20 g) panko (Japanese bread crumbs)
• ½ teaspoon freshly ground pepper
• 2 cups (480 ml) heavy cream
• 1 teaspoon kosher salt