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Recipe for :

Salmon Pate #2

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".

This recipe has come from the simplyseafood group at Yahoo - click here to visit - or to visit / join Karen's own group where she posts some of her other recipes exclusively click here.


1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 ts Salt
1 ts Ground white pepper
1 ts Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream

  • Preheat oven to 325ºF.
  • Remove and discard the crust from the bread. Tear the bread into pieces and set aside.
  • Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened.
  • Add the wine, bring to a boil and cook 1 minute.
  • Add the bread and cook, stirring 5 minutes.
  • Scrape the mixture into a mixing bowl.
  • Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.
  • Add the salt, pepper, coriander and nutmeg and mix.
  • Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice.
  • Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream.
  • Pack the mixture into a 9 x 5 x 3 inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil.
  • Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.
  • Place in the oven for 1 hour.
  • Remove paté from oven and its water bath. Place loaf pan on a baking sheet.
  • Cool for 1 hour. Refrigerate for at least 3 hours.
  • To remove, run a knife around edges of the paté. Dip loaf pan in hot water for a minute. Turn out onto a plate.

Serves 16

Karen ( Ilyce )
Michael Roberts - Prodigy Guest Chefs Cookbook