Salmon Pate

Directions

1. 1
   PREHEAT OVEN TO 325F (160C).
2. 2
   Remove and discard the crust from the bread.
3. 3
   Tear the bread into pieces and set aside.
4. 4
   Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened.
5. 5
   Add the wine, bring to a boil and cook 1 minute.
6. 6
   Add the bread and cook, stirring 5 minutes.
7. 7
   Scrape the mixture into a mixing bowl.
8. 8
   Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.
9. 9
   Add the salt, pepper, coriander and nutmeg and mix.
10. 10
    Place the mixture in a food processor and process until smooth.
11. 11
    Or, fit a meat grinder with a medium die and grind the fish mixture twice.
12. 12
    Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
13. 13
    Add the eggs and the whites and mix well.
14. 14
    Slowly add the cream.
15. 15
    Pack the mixture into a 9x5x3 inch glass, ceramic or metal loaf pan.
16. 16
    Tap the pan on a counter to firmly pack.
17. 17
    Cover tightly with a double layer of aluminum foil.
18. 18
    Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.
19. 19
    Place in the oven for 1 hour.
20. 20
    Remove pate from oven and its water bath.
21. 21
    Place loaf pan on a baking sheet.
22. 22
    Cool for 1 hour.
23. 23
    Refrigerate for at least 3 hours.
24. 24
    To remove, run a knife around edges of the pate.
25. 25
    Dip loaf pan in hot water for a minute.
26. 26
    Turn out onto a plate.
27. 27
    Serve with toast or crackers.