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Salmon Pate #2

Recipe

Title:

Salmon Pate #2

Categories:

Appetizers, Fish/sea

Yield:

16 servings

Ingredients

• 1 sl White bread
• 2 1/4 lb Salmon
• 1 tb Unsalted butter
• 1 ts Salt
• 1/2 c Diced onion
• 1 ts Ground white pepper
• 1/2 c Dry white wine
• 1 ts Ground coriander
• 4
• Eggs
• 1/4 ts Ground nutmeg
• 3
• Egg whites
• 1/2 c Whipping cream
• 1/2 lb Whitefish

Directions

1. PREHEAT OVEN TO 325F.
2. Remove and discard the crust from the bread.
3. Tear the bread into pieces and set aside.
4. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened.
5. Add the wine, bring to a boil and cook 1 minute.
6. Add the bread and cook, stirring 5 minutes.
7. Scrape the mixture into a mixing bowl.
8. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.
9. Add the salt, pepper, coriander and nutmeg and mix.
10. Place the mixture in a food processor and process until smooth.
11. Or, fit a meat grinder with a medium die and grind the fish mixture twice.
12. Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
13. Add the eggs and the whites and mix well.
14. Slowly add the cream.
15. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan.
16. Tap the pan on a counter to firmly pack.
17. Cover tightly with a double layer of aluminum foil.
18. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.
19. Place in the oven for 1 hour.
20. Remove pate from oven and its water bath.
21. Place loaf pan on a baking sheet.
22. Cool for 1 hour.
23. Refrigerate for at least 3 hours.
24. To remove, run a knife around edges of the pate.
25. Dip loaf pan in hot water for a minute.
26. Turn out onto a plate.
27. Serve with toast or crackers.

Directions

1. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK