Country: Sweden
Type: fish
| Ingredients | |
| Salmon layer | |
| 500 grams | salmon filet, skinned and deboned, and cut into pieces. |
| 2 tsp | salt |
| 2 (100 ml) | egg whites |
| 500 ml | whipping cream |
| 1 tbsp | potato starch |
| dash | cayenne pepper, ground (or Tabasco or other hot pepper sauce) |
| 350-400 grams | smoked salmon (cold-smoked), diced |
| Shellfish layer | |
| 500 grams | filet of cod, pike, or other white-fleshed fish, skinned and deboned, and cut into pieces. |
| 2 tsp | salt |
| 2 (100 ml) | egg whites |
| 500 ml | whipping cream |
| 1 tbsp | potato starch |
| dash | cayenne pepper, ground (or Tabasco or other hot pepper sauce) |
| 130 grams | salad shrimp, coarsely chopped |
| 170 grams | crabfish sticks, coarsely chopped |
| Whitefish roe sauce | |
| 600 ml | creme fraiche |
| 600 ml | sour cream |
| 300 grams | whitefish roe |
| 1-1/2 tsp | creme fraiche |
| 50-100 ml | fresh dill, chopped |
| dash | cayenne pepper, ground (or Tabasco or other hot pepper sauce), or |
| 1/2 tsp | white pepper, fresh ground |
| Instructions | |
|
Preheat oven to 200° Celsius.
Salmon layer: Process salmon, salt, and egg whites in the food processor until well ground. Add whipping cream, potato starch, and cayenne, and process to a smooth batter. Fold in the diced smoked salmon manually. Put in a 2 litre loaf pan, lined with parchment or oiled aluminum foil. Shellfish layer: Process cod/pike, salt, and egg whites in the food processor until well ground. Add whipping cream, potato starch, and cayenne, and process to a smooth batter. Fold in the diced shrimp and crabsticks manually. Spread on top of the salmon layer, smoothing the top. The loaf pan will seem very well filled. Cover tightly with a sheet of buttered or oiled aluminum foil. Place the covered loaf pan in a larger roasting pan, fill with hot water, and bake 2 hours. Allow to cool, and refrigerate over night. Once it has been refrigerated, the paté can be wrapped well and frozen for 2-3 months; it will take 2 days to thaw in the fridge. Sauce: Mix all ingredients for the sauce, and refrigerate for a few hours before serving. Can be prepared up to one day ahead. Garnish: when serving, cut into slightly less than half-inch slices, serve on a bed of lettuce, garnished with steamed asparagus spears and wedges of lemon. Serves: about 20 slices, serves 20 as an appetizer or on a buffet. |
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Source: based on Allt om Mat:s stora festbok. s.l.: Bonniers Specialtidningsförlag AB and Bokförlaget Forum AB, 1998. p. 84 (ISBN91-37-11421-2)
Translation: Laine Ruus, Oakville, 2013-05-10