Fish Pâté
Appetizers • European
Description
The best accompaniment for fish pâté is a chilled white wine and a fresh baguette with a crispy crust.
Ingredients
- Salmon 1½ pieces
- Onion 5 oz
- 10% cream 5 fl oz
- Butter 10 oz
- Dry White Wine 10 fl oz
- Milk 10 fl oz
- Garlic 5 oz
- Vegetable Oil 5 fl oz
- White bread 5 oz
- Ginger 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Nutmeg to taste
- Marjoram to taste
Step-by-Step Guide
Step 1
Finely chop the onion and lightly sauté it in heated vegetable oil. Add salt, pepper, grated nutmeg, minced garlic, and grated ginger.
Step 2
Chop the salmon into large pieces, add to the pan, and sauté with the onion until partially cooked.
Step 3
Pour white wine into the skillet and let it simmer until reduced. Then add the cream and stir until it is absorbed by the fish.
Step 4
Remove the crusts from the white bread, soak the crumb in milk, and then squeeze out the excess.
Step 5
Transfer the fish and bread crumbs into a bowl, equip yourself with a blender, and blend the mixture until smooth. Then, strain it through a fine sieve.
Step 6
Leave the butter at room temperature until it becomes soft. Then, beat it with a mixer until pale, add it to the fish and bread mixture, and stir until well combined.
Step 7
Place the future pâté into a mold lined with parchment paper, press it down, and bake in an oven preheated to 300°F for 15–20 minutes.
Step 8
Remove the pâté from the oven, let it cool, and refrigerate for a day, or preferably, for 2 days.
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