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Mixed Fish Pâté

Ingredients
  Fresh white breadcrumbs 6 Ounce (175 gram)
  Butter 4 Ounce, melted (100 gram)
  Lemon 1 , juiced
  Canned salmon 1 Ounce, skinned, boned and flaked (1 can, 200 gram)
  Canned tuna fish 1 Ounce, flaked (1 can, 200 gram)
  Prawns 4 Ounce (100 gram)
  Anchovy essence 45 Milliliter (3 tablespoons)
  Worcestershire sauce 30 Milliliter (2 tablespoons)
  Single cream 1⁄2 Pint (300 milliliter)
  Freshly ground black pepper To Taste
  Lemon slice 1 (for garnish)
  Lemon 1 , rind finely grated (for garnish)
Directions

MAKING
1. In a mixing bowl, combine together all the ingredients except the slice of lemon, and beat well to mix.
2. Put heavy weights on top of the P-té, and then chill in the refrigerator until firm.
3. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
4. Label the bag as it makes it easier to distinguish.
5. Thaw at room temperature for 4 hours.

SERVING
6. Arrange the P-té into a serving dish and serve cut into thick slices.
7. Garnish with a twist of lemon slice and sprinkle the grated lemon.

TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
75 Minutes
Servings: 
4

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