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Salmon Pate

Salmon Pate recipe image
A classic international-style salmon pate made with fresh salmon, whitefish, and a bread-soaked base. Baked in a water bath for a tender, sliceable result, this dish is perfect for entertaining or a sophisticated appetizer. The blend of spices and cream creates a luxurious flavor profile.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 948
Description
A classic international-style salmon pate made with fresh salmon, whitefish, and a bread-soaked base. Baked in a water bath for a tender, sliceable result, this dish is perfect for entertaining or a sophisticated appetizer. The blend of spices and cream creates a luxurious flavor profile.
Directions
  1. 1
    Preheat oven to 325°F (163°C).
  2. 2
    Remove and discard the crust from the bread.
  3. 3
    Tear the bread into pieces and set aside.
  4. 4
    Melt the butter in a skillet over medium heat on the stove.
  5. 5
    Add the onions and cook, stirring for 5 minutes or until softened.
  6. 6
    Add the wine, bring to a boil and cook for 1 minute.
  7. 7
    Add the bread and cook, stirring for 5 minutes.
  8. 8
    Scrape the mixture into a mixing bowl.
  9. 9
    Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.
  10. 10
    Add the salt, pepper, coriander, and nutmeg and mix.
  11. 11
    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.
  12. 12
    Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
  13. 13
    Add the eggs and the egg whites and mix well.
  14. 14
    Slowly add the cream.
  15. 15
    Pack the mixture into a 9-by-5-by-3-inch glass, ceramic, or metal loaf pan.
  16. 16
    Tap the pan on a counter to firmly pack.
  17. 17
    Cover tightly with a double layer of aluminum foil.
  18. 18
    Place the loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.
  19. 19
    Place in the oven for 1 hour.
  20. 20
    Remove pate from oven and its water bath.
  21. 21
    Place loaf pan on a baking sheet.
  22. 22
    Cool for 1 hour.
  23. 23
    Refrigerate for at least 3 hours.
  24. 24
    To remove, run a knife around edges of the pate.
  25. 25
    Dip loaf pan in hot water for a minute.
  26. 26
    Turn out onto a plate.
  27. 27
    Serve with toast or crackers.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 948kcal
% Daily Value *
Total Fat 56.0g87%
Saturated Fat 18.9g95%
Cholesterol 396mg132%
Sodium 5310mg222%
Total Carbohydrate 19.0g7%
Dietary Fiber 2.1g9%
Sugars 4.3g
Protein 78.4g157%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: salmon, pate, fish, baked, appetizer, main course, international, water bath, creamy, spiced
Read it online: https://www.chefs-mate.com/recipe/salmon-pate-3/