Salmon pate

• 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 325F.

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 untils oftened.

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-by-5-by-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 pate 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 pate.

Dip loaf pan in hot water for a minute.

Turn out onto a plate.

Serve with toast or crackers
 
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