Pâté of salmon and pike
Instructions
01094 pâté of salmon and PIKE INGREDIENTS for 4 people: 500 g of Pike fillets (or other white meat fish), 200 g of fresh salmon, 4 dl whipping cream, 2 egg whites, 3 tablespoons oil, lemon juice, salt and pepper.
Prepare a marinade with oil, lemon juice and a pinch of lemon and join the salmon cut into strips cut up Pike fillets and toss them to the mixer until obtaining a fine paste.
Join, little by little, the egg whites, cream, a pinch of salt and a generous ground pepper, then, when the mixture will be frothy retire it and pour it into a bowl.
Rectangular mould lined with aluminum foil and pastry into two parts.
Pour into the mold approximately a third part of the evening Pike puree well with a spoon and lay half the strips of salmon.
Cover with another layer of mashed Pike and salmon.
Finish with the remaining mashed Pike, then cover tightly with foil.
Bake in a water bath in oven (180°) for about 40 minutes.
Drafted when it cooled down.
Serve accompanied with mayonnaise or pink sauce.
