Salmon Pate #2

Directions

Preheat oven to 325℉ (160℃).

Remove and discard the crust from the bread.

Tear the bread into pieces and set aside.

Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened.

Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes.

Scrape the mixture into a mixing bowl.

Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.

Add the salt, pepper, coriander and nutmeg and mix.

Place the mixture in a food processor and process until smooth.

Or, fit a meat grinder with a medium die and grind the fish mixture twice.

Transfer mixture to a mixing bowl and place bowl over a pan of ice water.

Add the eggs and the whites and mix well.

Slowly add the cream.

Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan.

Tap the pan on a counter to firmly pack.

Cover tightly with a double layer of aluminum foil.

Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.

Place in the oven for 1 hour.

Remove pate from oven and its water bath. Place loaf pan on a baking sheet.

Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate.

Dip loaf pan in hot water for a minute.

Turn out onto a plate.

Serve with toast or crackers.