French Salmon Tourte

Name: French Salmon Tourte
Cuisine: France
Ingredients: 1 teaspoon chopped tarragon; salt and freshly-ground black pepper; shortcrust pastry for 2-crust pie; ¾ pound raw fresh salmon, thinly sliced; 4 tablespoons melted butter; nutmeg; 2 egg whites; 1 teaspoon chopped chives; 6 ounces butter; 4 fluid ounces cream; ¼ pound mushroom caps; 1 teaspoon chopped parsley; 4 fluid ounces dry white wine; juice of ½ lemon

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

shortcrust pastry for 2-crust pie
¾ pound raw fresh salmon, thinly sliced
¼ pound

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Skin and bone ½ pound raw fresh salmon, reserving rest. Pound to a smooth paste in a mortar with button mushroom caps, butter, cream and white wine. Season to taste with salt, pepper and nutmeg. Fold in beaten whites of two eggs.

Line a pie dish with short pastry. Half-fill with salmon pa