Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 t Salt
1 t Ground white pepper
1 t Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream
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.
