Pâté de Saumon ou de Truite (Salmon or Trout Pâté in Pastry)

Ingredients

• salmon fillets
• pike forcemeat (farce de brochet)
• truffles
• truffles
• ordinary pastry (pâte ordinaire)
• butter
• fish gelée (gelée de poisson)
• seasoning

Instructions

1. Trim 4 salmon fillets taken from the tail end to the quick and season them.
2. Line a buttered rectangular mould with ordinary pastry.
3. Add 150 grammes of chopped truffles per kilogramme of pike forcemeat and garnish the bottom and sides with a layer of it.
4. Arrange two of the salmon fillets on this layer.
5. Cover with a layer of forcemeat and lay a row of medium truffles down the middle of it.
6. Add a further layer of forcemeat and arrange the two remaining fillets on it, their pointed ends set against those of the first two.
7. Complete with a layer of forcemeat.
8. Close the pâté and finish the lid with pastry leaves as for the Pâté d'Anguille; gild and bake in the same way.
9. When the pâté is cold, pour fish gelée into it.