Salmon pate
Instructions
Clean, Peel and remove the bones with salmon; cut into strips 2 cm thick pieces of meaty fish and put them to marinate in sherry pinwheels occasionally, flavoured with bay leaves, salt and pepper.
Clean and remove the bones and skin to cod and place it in a blender along with the other parts of the salmon.
Add the fish slices of bread soaked in milk, egg yolks, slightly beaten, butter, salt and pepper.
Start blending, then gradually pour the marinade sauce to have a homogeneous compound.
Pass the mixture through a sieve.
In a buttered baking dish place the strips of salmon by forming a layer, proceed with a layer of mixture and finish with the mixture.
Cook in oven at 160 degrees with the covered baking dish for about fifty minutes.
This dish can be stored in the refrigerator for 3 days and must be served cold.
Ingredients and dosing for 4 persons
- 1000 g of fresh salmon
- 350 g of fresh cod
- 60 g of butter
- 2 egg yolks
- 6 tablespoons of dry sherry
- 2 slices of stale bread
- 1 glass of milk
- Laurel
- Salt
- Pepper