Salmon pate (Pate de saumon)

• 1 1/2 pounds skinless salmon, totally free of bones and cut into two-inch cubes
• 1 egg
• 2 cups heavy cream
• Salt to taste, if desired
• Freshly ground pepper to taste
• 18 teaspoon cayenne pepper
• 13 cup finely chopped chives, optional
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound bay or sea scallops
• 2 tablespoons finely chopped shallots
• 1 1/2 teaspoons butter
• 4 thin skinless, boneless fillets of sole, about three-quarter pound
• Sauce fines herbes (see recipe)

1. Preheat oven to 400 degrees.
2. Put the cubed salmon into the container of a food processor or electric blender.
3. Blend and add the egg.
4. Continue blending while gradually adding the cream, salt, pepper and cayenne.
5. Spoon and scrape the mixture into a mixing bowl.
6. Add the chives, if used, and blend.
7. Cut the shrimp into one-half-inch cubes.
8. If bay scallops are used, leave them whole.
9. If sea scallops are used, cut them into halfinch cubes.
10. Put the scallops, shrimp and shallots in a dry skillet and cook, stirring, briefly until the seafood gives up its liquid.
11. Add the mixture to the salmon mixture and blend.
12. Butter the inside of a loaf pan that measures nine by five by two and three-quarter inches.
13. Split each fillet of sole in half lengthwise.
14. Make a layer of salmon mixture on the bottom of the loaf pan, using one-fifth of the mixture.
15. Top, lengthwise, with two sole fillet halves, placed parallel over the salmon layer.
16. Continue making layers of salmon and sole fillet halves, ending with the salmon mixture.
17. Smooth it over.
18. Cover the loaf pan closely with aluminum foil.
19. Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
20. Place the pans in the oven and bake one hour and 15 minutes.
21. Remove from the oven and let cool.
22. Chill thoroughly before unmolding and slicing.
23. Serve, if desired, with sauce fines herbes.

salmon, egg, heavy cream, salt, freshly ground pepper, cayenne pepper, chives, shrimp, shallots, butter, thin skinless

Taken from cooking.nytimes.com/recipes/1460 (may not work)