Fish pate with ginger
12 servings
60 minutes
Fish pâté with ginger is an exquisite delicacy that combines the tenderness of salmon with a spicy note of fresh ginger. This recipe is inspired by classic European traditions of making spreadable snacks but enriched with vibrant spicy accents. Wine adds a refined acidity to the dish, while cream softens the taste, making it velvety. The pâté is perfect for serving on toasts or with crispy crackers, complementing them with depth of flavor nuances. Its texture is airy and its aroma is rich and enticing. After chilling, the flavor becomes even more pronounced, making it a wonderful choice for a festive table. This pâté is not just a snack but a true gastronomic delight that can please both gourmets and lovers of exquisite European cuisine.
1
Finely chop the onion and lightly sauté it in heated vegetable oil. Add salt, pepper, grated nutmeg, minced garlic, and grated ginger.
- Onion: 200 g
- Vegetable oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Garlic: 100 g
- Fresh ginger: 30 g
2
Cut the salmon into large pieces, throw it in the pan, and fry with onions until semi-cooked.
- Salmon: 1.5 kg
3
Pour white wine into the pan and evaporate it over the heat. Then add cream and stir until it is absorbed by the fish.
- White wine: 300 ml
- Whipping cream 33%: 200 ml
4
Cut the crusts off the white bread, soak the pulp in milk, and squeeze it out.
- White bread: 150 g
- Milk: 300 ml
5
Place the fish and bread crumb in a bowl, use a blender to blend until smooth. Then strain through a fine sieve.
6
Keep the butter at room temperature until it softens. Then beat with a mixer until light, add to the fish and bread mixture, and stir until smooth.
- Butter: 300 g
7
Place the future pâté in a mold lined with wax paper, press it down, and send it to an oven preheated to 150 degrees for fifteen to twenty minutes.
8
Remove the pâté from the oven, let it cool, and keep it in the refrigerator for a day, preferably two.
