Cold Salmon Pâté

• 2 pounds raw fresh salmon
• 6 tablespoons dry sherry
• 2

Skin and bone salmon; cut the best parts of it into fingers about 1 inch thick and marinate these for about 2 hours in dry sherry with bay leaves and salt and freshly-ground pepper, to taste. Turn salmon fingers occasionally so that all sides are impregnated with sherry mixture.

Skin and bone whiting and cod and place in electric blender with the remainder of the salmon. Add bread dippe