Fish Forcemeat for Pates

Ingredients

• 1 1/2 funt pike, pike-perch, perch or large ruffe
• 1 onion
• 2 spoon butter
• 1/2 roll French roll crumb
• 1/2 stakan broth or thick cream
• 4 grains pepper
• nutmeg
• greens
• 4 eggs

Instructions

1. Clean, bone and chop the fish; salt.
2. Fry with onion, add soaked roll crumb, butter, broth/cream, pepper, nutmeg and greens.
3. Pound and sieve; bind with eggs only for non-sticky fish like whitefish.