Light, juicy, delicate fish pate with a sweet onion shell. On the festive table it will please you and your guests not only with its taste but also appearance. And if a piece remains, then the next day after a dense holiday feast your body will thank you, but the most valuable thing for me in this recipe that we will prepare it on the eve of the holiday.
| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 500 gram Salmon
- 1 piece Chicken egg
- 1 tablespoon Capers
- 1 tablespoon Parsley
- 3 teaspoons Corn starch
- 2 pieces Nori
- 300 gram Shrimps
- 1 piece Egg yolk
- 1 teaspoon Paprika sweet
- 250 milliliters Milk
- 2 pieces Leeks
- 1 tablespoon Flour wheat / Flour
- Salt, pepper
- Nutmeg (ground)
Ingredients
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Instructions
- To prepare the white sauce, melt the butter in a saucepan until foaming, add the flour. Stirring constantly, fry it in oil for 1-2 minutes. The mass should begin to bubble, but make sure that the flour does not change color.
- Pour the milk, stirring constantly to avoid lumps, salt, pepper, add the nutmeg. Cook for 3-4 minutes, once the mixture starts to thicken, remove from heat, slightly cool and that sauce was a little dried out, cover with cling film.
- Next we need to mill the fish.
- A very sharp knife to cut the fillet along the spine.
- Cut the rib bones.
- Trim the abdomen to the skin, then, holding the skin with his hand, gently remove it with a knife. It is more convenient to do it all on a cutting Board.
- Hold your finger on the fillet just above the ridge, feeling the thin bones, pry with a knife and remove them.
- Cut the fish into small pieces, shift into a blender (meat grinder with small sieve) and punch until smooth.
- Chop finely a tablespoon of capers (or olives) and parsley.
- Cut off the white part of the leek, we do not need it. The green part to disassemble the leaves, wash, blanch in boiling water until soft.
- Mix salmon minced meat with white sauce.
- Add the herbs, capers, egg, 2 teaspoons cornstarch, salt and pepper.
- Gently mix until smooth, cover with cling film, place in refrigerator.
- Prepare the products for the shrimp core.
- Shrimp should be thawed and boiled if possible. But I only found pickled ones. Peeled shrimp, yolk, 1 tsp ground paprika, 1 tsp corn starch season with salt and pepper, punch in a blender until smooth.
- Put the prawn mass on a nori leaf and roll up with a sausage.
- Form (18х9) greased with olive oil, blanched shoot a bow so that the edges hanging down on all sides. Put a layer of minced fish.
- In the middle spread the salmon with nori.
- Close the core of minced meat on all sides, minced meat is not necessary, just moisten a spoon with cold water and smooth the surface. To cover the drooping leaves of the leek.
- In a form larger in size, pour boiling water, place it in a form with terrine, covered with foil. Cook in a preheated 180*oven for 1 hour. Cool terrine turn on a large plate without removing the form, and refrigerate for 10-12 hours. After 12 hours to remove the form, drain, slice thickness of 1 cm Happy and delicious holidays to you!
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