Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sl White bread 2 1/4 lb Salmon
1 tb Unsalted butter 1 ts Salt
1/2 c Diced onion 1 ts Ground white pepper
1/2 c Dry white wine 1 ts Ground coriander
4 Eggs 1/4 ts Ground nutmeg
3 Egg whites 1/2 c Whipping cream
1/2 lb Whitefish

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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