Salmon makes a glorious pate, with delightful flavor. Perfect for entertaining, it goes very well accompanied by fish aspic as a garnish.
Author: Epicurus.com Kitchens
Recipe type: Appetizers
- 1 slice white bread
- 1 Tablespoon unsalted butter
- 1/2 Cup diced onion
- 1/2 Cup dry white wine
- 4 eggs
- 3 egg whites
- 1/2 pound whitefish
- 2 1/4 pounds salmon
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground coriander
- 1/4 teaspoon ground nutmeg
- 1/2 Cup whipping cream
- Preheat oven to 325 degrees F.
- 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 the larger pan 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.
This glorious salmon pate is enhanced greatly by garnishing with a clear fish aspic, finely chopped to create a jewel-like appearance. Once the pate has been chilled and turned out from its pan, place it on a wire rack over a clean pan. Decorate the top and sides of the pate with finely sliced carrots, cucumber, chives, leeks or other vegetables to create a decorative pattern of your choice and pour clear fish aspic over it, making sure the sides are fully covered. Repeat until the pate is fully glazed. Make sure the aspic is cool enough to set quickly, but warm enough to be liquid. Pour remaining aspic into a very clean sheet pan and chill to set. Cut this into diamond and other shapes, and mince some to use as jewel-like decoration around the perimeter of the aspic-covered pate, now on a serving platter.