Salmon Sausages:
Chop 3/4 lb (375 g) with a meat grinder, then finely chop the remaining 1/4 lb (125 g) with a knife.
Mix everything in a bowl with the egg white, cream, salt, pepper, paprika, scallions, nutmeg, tarragon, and ground fennel seeds.
Stuff into casings and cook in boiling water for 5 minutes.
Rapidly cool by plunging the sausages into cold water.
Drain and pat dry with paper towels.
Set aside.
The Feuilletés:
Preheat the oven to 400 F (200 C).
Prepare a baking sheet by lining it with parchment paper.
On a lightly floured work surface, roll out the puff pastry to a thickness of 1/8 inch (3 mm).
Using a 2 inch (5 cm) round cookie cutter, cut out 21 circles of pastry and place them on the prepared baking sheet.
Spread each pastry round with basil pesto and top with a slice of salmon sausage.
Form small balls of grated mozzarella and place them on top of the salmon sausage slices.
Bake for 20 to 25 minutes or until the puff pastry is golden brown.
Let cool for a few minutes before serving.