Salmon sausages
300 g (10.58 oz) salmon fillets
9 g (0.32 oz) salt
5 g (0.18 oz) hickory wood chips
40 g (1.41 oz) bread crumbs
200 g (7.05 oz) egg whites
200 g (7.05 oz) heavy cream

Flounder sausages
300 g (10.58 oz) flounder fillets
9 g (0.32 oz) salt
5 g (0.18 oz) hickory wood chips
40 g (1.41 oz) bread crumbs
200 g (7.05 oz) egg whites
200 g (7.05 oz) heavy cream

Red onion croutons
3 thick slices of white bread
20 g (0.71 oz) butter, unsalted
1 g (0.04 oz) salt
20 g (0.71 oz) red onion

Mustard dip
26 g (0.92 oz) mustard
5 g (0.18 oz) fresh dill
5 g (0.18 oz) salt
10 g (0.35 oz) sugar
10 g (0.35 oz) white wine vinegar
150 ml (5.07 fl oz) neutral vegetable oil

Mustard
2 g (0.07 oz) salt
6 g (0.21 oz) white wine vinegar
6 g (0.21 oz) water
6 g (0.21 oz) mustard powder

Instructions

Fish sausages
Preheat an oven to 150° C (302 degrees Fahrenheit).
Mix the salmon and salt in a food processor.
Add the egg whites and run the food processor for a minute until the mixture is smooth.
Add the crumbs and cold cream and mix it all together.
Put the mixture in a cold pot. Smear the salmon on the bottom and the sides of the pot to create maximum surface area for the smoke to adhere to.
Load a smoking gun with the wood chips and fill the pot with smoke. Cover the pot with a lid and keep it tight for 5 minutes.
Transfer the smoked salmon mix to some baking paper and roll it like a caramel to create a sausage shape. Tie the package with some twine. Bake the mousse for 20 minutes or until an inner temperature at 56° C (132.8 degrees Fahrenheit).
Repeat the procedure for the flounder sausages.
Let the sausages cool in a refrigerator until completely cold.

Red onion croutons
Preheat an oven to 180° C (356 degrees Fahrenheit).
Chop the onion into a very fine dice. Cut the bread into 2 cm cubes. Fry the onions, salt and
butter for a few minutes on medium heat.
Dip the bread cubes into the pan and coat with the butter mixture.
Transfer the cubes to a baking tray and bake in the oven for 7 minutes or until the croutons are golden brown and crispy.
Cool the croutons before serving.

Mustard
Boil the water and vinegar and immediately add it to the other ingredients. Stir and then chill the mustard.

Mustard dip
Chop the dill very fine. Mix the mustard, dill, sugar, vinegar and salt in a bowl.
Drizzle the vegetable oil into the bowl while whisking constantly.

Assembly
Chop one red onion and sprinkle on the plates.
Place 3 croutons on each plate and tilt a flounder sausage on them.
Overlap the flounder sausages with salmon sausages.
Rinse the dill.
Drizzle with the mustard dip and decorate with dill sprigs.