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.
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!