Ingredients Jump to Instructions ↓

  1. 1 sl White bread

  2. 1/4 ts Ground nutmeg

  3. 1 ts Ground coriander

  4. 1 ts Ground white pepper

  5. 1 ts Salt

  6. 2 1/4 lb Salmon

  7. 1/2 lb Whitefish

  8. 3 Egg whites

  9. 4 Eggs

  10. 1/2 c Dry white wine

  11. 1/2 c Diced onion

  12. 1 tb Unsalted butter

  13. 1/2 c Whipping cream

Instructions Jump to Ingredients ↑


  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.


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