Salmon Pate #2
Submitted by mdyson
Salmon pate made with fresh salmon, whitefish, white wine, cream, and warm spices, baked in a water bath until silky smooth. An elegant make-ahead appetizer for crackers or toast.
YIELD
16 servingsPREP
4 hrsCOOK
1 hrsREADY
5 hrsThis is a proper French-style fish pate, not the quick cream-cheese-and-canned-salmon spread you see everywhere. Over two pounds of fresh salmon blended with whitefish, eggs, cream, and a wine-soaked bread panade, then baked in a water bath until it sets into a smooth, sliceable loaf. It’s the kind of appetizer that looks like it came from a charcuterie shop.
The bread panade (crustless white bread cooked with softened onions and white wine) is what gives the pate its velvety body. The wine reduces with the bread until it forms a thick paste that binds everything and adds a subtle acidity that cuts through the richness of the fish and cream.
Processing the fish mixture until completely smooth is critical. Any chunks of fish left behind will show up as grainy spots in the finished pate. If using a food processor, scrape down the sides and run it longer than you think you need to.
Mixing the eggs and cream over a bowl of ice water keeps the fat from separating. Cold mixture means a tighter emulsion and a smoother finished product. Add the cream slowly, stirring constantly.
Chef Tips
- The water bath is non-negotiable. It keeps the oven heat gentle and even, preventing the pate from cracking or developing a rubbery texture on the outside.
- Pack the mixture firmly into the loaf pan and tap it hard on the counter to remove air pockets. Trapped air creates holes in the finished pate.
- Chill for at least 3 hours, but overnight is better. The flavors meld and the texture firms up for clean slicing.
- To unmold, run a thin knife around the edges and dip the pan in hot water for exactly one minute. Longer and the surface starts to melt.
Variations
- Add a tablespoon of chopped fresh dill to the mixture before processing for a Scandinavian twist.
- Layer smoked salmon slices down the center of the loaf pan before filling for a dramatic cross-section when sliced.
- Serve with cornichons, capers, and thinly sliced red onion alongside the toast points.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
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-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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