*  Exported from  MasterCook  *
 
                                SALMON PATE
 
 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.
  
 
 
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