Fish pate
15 servings
60 minutes
The best accompaniment to fish pate is cold white wine and a fresh baguette with a crispy crust.
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
- Muscat wine: to taste
- Garlic: 100 g
- Ginger: 30 g
2
Cut the salmon into large pieces, throw it in the pan, and fry with onions until half-cooked.
- Salmon: 1.5 piece
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.
- Dry white wine: 300 ml
- Cream 30% fat: 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 pale, 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 down, and send it to an oven preheated to 150 degrees for 15-20 minutes.
8
Remove the pâté from the oven, let it cool, and refrigerate for a day, preferably two.