Salmon pate with cream
10 servings
90 minutes
Salmon pâté with cream is an exquisite dish of French cuisine, featuring a delicate texture and refined taste. This recipe combines the freshness of salmon and the softness of cod, harmoniously complemented by a creamy accent. The origins of such pâté trace back to ancient traditions of French chefs striving for the perfect balance of flavor and texture. Baked in a water bath, it gains airiness, while a day in the fridge allows all the aromas to unfold. Ideal for festive tables and elegant appetizers, especially when paired with crispy baguettes and white wine. This pâté is not just a treat — it reflects the sophistication and gastronomic art of France.
1
Blend salmon, two eggs, three-quarters of cream, add salt and pepper. Strain the mixture through a sieve.
- Salmon fillet: 400 pieces
- Chicken egg: 3 pieces
- Cream: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Blend the cod, egg, remaining cream, and add salt and pepper.
- Cod fillet: 200 g
- Chicken egg: 3 pieces
- Cream: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
Grease the mold with butter, layer the filling so that the fish is in the middle. Smooth the surface and place in a preheated oven at 180 degrees in a water bath for an hour.
- Cream: 500 g
4
Place the prepared pâté in the refrigerator for a day.
