Pâté de Saumon

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


Take two pounds of salmon, cut the best part of it in slices about one inch thick, and put them in a flat dish for two hours with a glass of sherry, salt and pepper. Mince very finely together the flesh of any white fish, a small slice of stale bread, a little of the salmon, add salt and pepper and a piece of butter the size of half an egg, and pass through a fine sieve. Peel a few truffles and chop the peelings. Add them to the mince with the yolks of two eggs and the sherry in which the salmon has been soaking. Place in a buttered pie dish fillets of salmon and stuffing alternately, and here and there a slice of truffle. Cover with ordinary pie batter and cook one hour and a quarter in a moderate oven. Serve cold.