Salmon Pate Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 slice: White bread,
1 tbsp: Unsalted butter,
1/2 cup: Diced onion,
1/2 cup: Dry white wine,
4: Eggs,
3: Egg whites,
1/2 lbs: Whitefish,
2 1/4 lbs: Salmon,
1 tsp: Salt,
1 tsp: Ground white pepper,
1 tsp: Ground coriander,
1/4 tsp: Ground nutmeg,
1/2 cup: Whipping cream,
Directions:
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread.
Tear the bread into pieces and set aside. Melt the butter in a
skillet over medium heat on the stove, add the onions and cook,
stirring for 5 minutes or until softened. Add the wine, bring to a
boil and cook 1 minute. Add the bread and cook, stirring 5 minutes.
Scrape the mixture into a mixing bowl. Roughly cut the whitefish and
salmon into 1-inch pieces and add to the bread in the mixing bowl.
Add the salt, pepper, coriander and nutmeg and mix. Place the mixture
in a food processor and process until smooth. Or, fit a meat grinder
with a medium die and grind the fish mixture twice. Transfer mixture
to a mixing bowl and place bowl over a pan of ice water. Add the eggs
and the whites and mix well. Slowly add the cream. Pack the mixture
into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan
on a counter to firmly pack. Cover tightly with a double layer of
aluminum foil. Place loaf pan in a larger pan and fill with boiling
water until it rises halfway to the top of the loaf pan. Place in the
oven for 1 hour. Remove pate from oven and its water bath. Place loaf
pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3
hours. To remove, run a knife around edges of the pate. Dip loaf pan
in hot water for a minute. Turn out onto a plate. Serve with toast or
crackers.
Source from luhu.jp
Tear the bread into pieces and set aside. Melt the butter in a
skillet over medium heat on the stove, add the onions and cook,
stirring for 5 minutes or until softened. Add the wine, bring to a
boil and cook 1 minute. Add the bread and cook, stirring 5 minutes.
Scrape the mixture into a mixing bowl. Roughly cut the whitefish and
salmon into 1-inch pieces and add to the bread in the mixing bowl.
Add the salt, pepper, coriander and nutmeg and mix. Place the mixture
in a food processor and process until smooth. Or, fit a meat grinder
with a medium die and grind the fish mixture twice. Transfer mixture
to a mixing bowl and place bowl over a pan of ice water. Add the eggs
and the whites and mix well. Slowly add the cream. Pack the mixture
into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan
on a counter to firmly pack. Cover tightly with a double layer of
aluminum foil. Place loaf pan in a larger pan and fill with boiling
water until it rises halfway to the top of the loaf pan. Place in the
oven for 1 hour. Remove pate from oven and its water bath. Place loaf
pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3
hours. To remove, run a knife around edges of the pate. Dip loaf pan
in hot water for a minute. Turn out onto a plate. Serve with toast or
crackers.
Source from luhu.jp