Salmon Pate

• 1 slice bread
• 1 tablespoon butter, unsalted
• 1/2 cup onions diced
• 1/2 cup white wine dry
• 4 large eggs
• 3 each egg whites
• 1/2 pound whitefish
• 2 1/4 pounds salmon
• 1 teaspoon salt
• 1 teaspoon white pepper ground
• 1 teaspoon coriander ground
• 1/4 teaspoon nutmeg ground
• 1/2 cup heavy whipping cream

1. PREHEAT OVEN TO 325F (160C).
2. Remove and discard the crust from the bread.
3. Tear the bread into pieces and set aside.
4. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened.
5. Add the wine, bring to a boil and cook 1 minute.
6. Add the bread and cook, stirring 5 minutes.
7. Scrape the mixture into a mixing bowl.
8. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.
9. Add the salt, pepper, coriander and nutmeg and mix.
10. Place the mixture in a food processor and process until smooth.
11. Or, fit a meat grinder with a medium die and grind the fish mixture twice.
12. Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
13. Add the eggs and the whites and mix well.
14. Slowly add the cream.
15. Pack the mixture into a 9x5x3 inch glass, ceramic or metal loaf pan.
16. Tap the pan on a counter to firmly pack.
17. Cover tightly with a double layer of aluminum foil.
18. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.
19. Place in the oven for 1 hour.
20. Remove pate from oven and its water bath.
21. Place loaf pan on a baking sheet.
22. Cool for 1 hour.
23. Refrigerate for at least 3 hours.
24. To remove, run a knife around edges of the pate.
25. Dip loaf pan in hot water for a minute.
26. Turn out onto a plate.
27. Serve with toast or crackers.

bread, butter, onions, white wine, eggs, egg whites, whitefish, salmon, salt, white pepper, coriander ground, nutmeg ground, heavy whipping cream

Taken from recipeland.com/recipe/v/salmon-pate-39893 (may not work)