Pâté of Salmon and Shrimp with Orange Caramel Vinaigrette

Name: Pâté of Salmon and Shrimp with Orange Caramel Vinaigrette
Cuisine: France
Ingredients: 1 pound Atlantic or Pacific silver salmon fillets, skin, bones, and brown tissues removed; 1 pound Atlantic or Pacific silver salmon fillets, skin, bones, and brown tissues removed; 1 large egg; 2 large egg whites; 8 jumbo shrimp, peeled, deveined, and cubed; ⅔ cup plain cubed dry bread stuffing; ½ to ⅔ cup milk of your choice, as needed; ¼ cup unsalted butter, at room temperature; 35 turns of the pepper mill; 2 cups heavy cream; Juice of 4 Valencia oranges; 1 tablespoon balsamic vinegar; 1 tablespoon sherry vinegar; 1 shallot, extremely finely chopped; Salt; Pepper from the mill; ⅔ cup pistachio oil or other unsaturated oil of your choice; ⅔ cup pistachio oil or other unsaturated oil of your choice; 1½ tablespoons chopped fresh tarragon leaves; 1½ tablespoons chopped fresh chives

Preparation info

FFR—
12
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is rapidly put together and quite delicious. Change the salad components as you please to follow the seasons. Use a good brand of unflavored ordinary bread stuffing as used for Thanksgiving. The salad presented here is for early spring to early summer. The recipe can be multiplied to fit larger kitchen equipment.

Ingredients

For the salmon pâté

1 pound Atlantic or Pacific silver salmon fillets, skin, bones, and brown tissues removed
1 large egg

Method

Process the salmon with the whole egg and 1 egg white in a food processor until fully pureed. Strain if needed through a drum sieve (see proper techniques) or simply turn into a nonreactive bowl; embed the bowl, covered with plastic wrap, in a larger bowl filled with ice cubes and keep refrigerated 2 hours. Clean the food processor.

Toss the