Salmon Pate

Course Appetizer


  • 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 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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