Hot Pate of Salmon and Other Fish
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt salmon (lososina)
- funt butter
- onion
- stakan French wine
- bay leaf
- plain & English pepper
- batch fish forcemeat
- batch puff pastry
- egg
Instructions
- Fry onion, add salmon, half-cook, then add wine, vinegar, water, bay; boil, remove the fish and cool.
- Make fish forcemeat No. 1405; layer forcemeat and salmon, add the strained sauce.
- Cover with puff pastry, glaze, and bake 1 hour; serve with sauce 468/472/475.