Mixed Fish Pâté Recipe
Ingredients
| White breadcrumbs | 175 Gram | |
| Butter | 100 Gram | |
| Juice of lemon - 1 number | ||
| Salmon - 1 x 200 g/1 oz. can, skinned, boned and flaked | ||
| Tuna fish - 1 x 200 g/1 oz. can, flaked | ||
| Prawns | 100 Gram | |
| Anchovy essence - 3 x 15 ml spoons/3 tablespoons | ||
| Worcestershire sauce - 2 x 15 ml spoons/2 tablespoons | ||
| Single cream | 300 Milliliter | |
| Ground black pepper | 1 To taste | |
| Slice lemon - 1 number, for garnish | ||
| Finely grated rind of lemon - for garnishing | ||
Directions
MAKING
1. In a mixing bowl, combine together all the ingredients except the slice of lemon, and beat well to mix.
2. Put heavy weights on top of the P-té, and then chill in the refrigerator until firm.
3. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
4. Label the bag as it makes it easier to distinguish.
5. Thaw at room temperature for 4 hours.
SERVING
6. Arrange the P-té into a serving dish and serve cut into thick slices.
7. Garnish with a twist of lemon slice and sprinkle the grated lemon.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
1. In a mixing bowl, combine together all the ingredients except the slice of lemon, and beat well to mix.
2. Put heavy weights on top of the P-té, and then chill in the refrigerator until firm.
3. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
4. Label the bag as it makes it easier to distinguish.
5. Thaw at room temperature for 4 hours.
SERVING
6. Arrange the P-té into a serving dish and serve cut into thick slices.
7. Garnish with a twist of lemon slice and sprinkle the grated lemon.
TIP
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
Chef
