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  White fish fillets 1 1⁄2 Pound, divided
  Nutmeg 1⁄8 Teaspoon
  Fresh salmon/1 can and 1 can red sockeye salmon 1 1⁄2 Pound
  Salt To Taste
  White pepper To Taste
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Butter 10 Tablespoon, divided
  Shallot 2 Tablespoon, chopped
  Lemon juice 1 Teaspoon
  Water 8 Cup (128 tbs)
  Mayonnaise 2⁄3 Cup (10.67 tbs)
  Fresh spinach leaves 2 Cup (32 tbs), packed
  Sour cream 1⁄3 Cup (5.33 tbs)
  Red lumpfish caviar 1
  Eggs 2

Preheat the oven to 275° F.
Butter a 2 quart loaf casserole.
Cut 1/2 pound of the white fish fillets into strips 2 inches long x 1/2 inch wide.
Place the strips in a ceramic dish.
Sprinkle with salt and white pepper.
Add the wine.
Melt 1 tablespoon of butter in a small skillet.
Add the shallot and saute over medium heat until soft.
Do not brown.
Bring the water to a boil.
Add the spinach.
Bring to a boil and cook for 1 minute.
Drain the spinach in a colander.
Press out the excess moisture with the back of a wooden spoon.
Puree the spinach in a food processor.
Separate 1 egg.
Reserve the yolk and white.
Puree the remaining white fish fillets in a food processor until smooth.
Add the egg white, 3 tablespoons of butter, 2 teaspoons shallot, 1/2 teaspoon salt, and 1/8 teaspoon white pepper.
Process until well blended.
Remove 2/3 of the mixture.
Add the spinach and nutmeg to the remaining mixture and process until well blended.
Puree the salmon in a food processor.
Add the egg yolk, egg, lemon juice, remaining shallot, and 6 tablespoons of butter.
Process until well blended.
Add salt and white pepper to taste.
Drain the fish strips.
Spread 1/2 of the salmon mixture in the prepared loaf pan.
Cover with 1/3 of the fish strips.
Cover with the white fish mixture.
Cover with 1/3 of the fish strips.
Cover with the spinach mixture.
Cover with the final M of the fish strips.
Cover with the remaining salmon mixture.
Cover with a double thickness of aluminum foil.
Place the dish in a roasting pan.
Fill the pan with enough hot water to come 2/3 of the way up the sides of the dish.
Bake at 275° F for 2 1/2 hours.
Remove the dish from the water bath.
Cool completely.
Refrigerate overnight.
Combine the Mayonnaise and sour cream.
Mix well.
Garnish slices of the fish pate with dollops of the Mayonnaise-sour cream mixture.
Top with the red lumpfish caviar.

Recipe Summary

Main Dish

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Elegant Fish Pate Recipe