Author: Bob and Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Preheat oven to 325° F

2

Remove and discard the crust from the bread. Tear the bread into pieces and set aside

3

Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for five minutes or until softened. Add the wine, bring to a boil and cook for one minute. Add the bread and cook, stirring for five minutes. Scrape the mixture into a mixing bowl.

4

Roughly cut the whitefish and salmon into one-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. 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.

5

Pack the mixture into a 9”x5”x3” 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.

6

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 an hour.

7

Remove Pâté from oven and its water bath. Place loaf pan on a baking sheet. Cool for an hour then refrigerate for three hours.

8

To remove the Pâté, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate.

9

Serve the Pâté with crackers or toast.