Salmon pate #2
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Salmon pate #2
  Salmon    Pate    Appetizers    Seafood  
Last updated 6/12/2012 12:51:16 AM. Recipe ID 12810. Report a problem with this recipe.
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      Title: Salmon pate #2
 Categories: Appetizers, Seafood
      Yield: 16 servings
 
      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 ts Salt
      1 ts Ground white pepper
      1 ts 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.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
 




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Recipe ID 12810 (Apr 03, 2005)

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