Pate Of Pike With Shrimp And Mussels Recipe
Summary
Ingredients
| White bread slice | 4 | |
| Milk | 1/2 Cup (16 tbs) | |
| 13/4 lb pike, with its caviar | ||
| Creme fraiche | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Salt | To Taste | |
| Pepper | 1 | |
| Shrimp | 3 1/2 Ounce | |
| 31/2 oz cooked mussels | ||
| Butter | 1 Teaspoon | |
| Oil | 1/4 Cup (16 tbs) | |
| 1 pot natural flavor yogurt | ||
| Lemon juice | 4 Tablespoon | |
| 2 tbsp chopped dill | ||
Directions
Remove the crusts from 3 of the slices of bread and crumble into a bowl.
Add the milk and mix well.
Rinse the fish under plenty of cold running water and pat dry on kitchen paper.
Cut into pieces and puree in a food processor.
Squeeze the bread with your fingers and add to the puree with the sour cream (creme fraiche), eggs and grated nutmeg.
Season generously with salt and pepper.
Puree again until smooth.
Pour the mixture into a bowl.
Carefully stir in the shrimp (prawns) and mussels.
Butter the base of a 1 quart (1 litre/13/4 pint) terrine and pour in the mixture.
Smooth the.
surface.
Cover and microwave on HIGH for 9 minutes.
When the terrine is cooked (the edges should have shrunk slightly away from the sides of the dish), remove the cover and set aside for 15 minutes.
Put a plate and a heavy weight on to the terrine and chill in the refrigerator for 4 hours.
To make the sauce, put the pike caviar in the food processor.
Remove the crusts from the remaining slice of bread and soak in 3 (2) tablespoons of water.
Squeeze the excess water and add to the pike caviar.
Puree, adding the oil gradually in a thin trickle.
Stir in the yogurt, lemon juice and chopped dill.
Add salt and pepper to taste.
Puree once more.
Pour the sauce into a bowl and chill in the refrigerator.
It will thicken slightly.
Add the milk and mix well.
Rinse the fish under plenty of cold running water and pat dry on kitchen paper.
Cut into pieces and puree in a food processor.
Squeeze the bread with your fingers and add to the puree with the sour cream (creme fraiche), eggs and grated nutmeg.
Season generously with salt and pepper.
Puree again until smooth.
Pour the mixture into a bowl.
Carefully stir in the shrimp (prawns) and mussels.
Butter the base of a 1 quart (1 litre/13/4 pint) terrine and pour in the mixture.
Smooth the.
surface.
Cover and microwave on HIGH for 9 minutes.
When the terrine is cooked (the edges should have shrunk slightly away from the sides of the dish), remove the cover and set aside for 15 minutes.
Put a plate and a heavy weight on to the terrine and chill in the refrigerator for 4 hours.
To make the sauce, put the pike caviar in the food processor.
Remove the crusts from the remaining slice of bread and soak in 3 (2) tablespoons of water.
Squeeze the excess water and add to the pike caviar.
Puree, adding the oil gradually in a thin trickle.
Stir in the yogurt, lemon juice and chopped dill.
Add salt and pepper to taste.
Puree once more.
Pour the sauce into a bowl and chill in the refrigerator.
It will thicken slightly.
Chef
