Categories: Appetizers, Fish/sea 
      Yield: 16 servings 
  
      1 sl White bread                     2 1/4 lb Salmon 
      1 tb Unsalted butter                     1 ts Salt 
    1/2 c  Diced onion                         1 ts Ground white pepper 
    1/2 c  Dry white wine                      1 ts Ground coriander 
      4    Eggs                              1/4 ts Ground nutmeg 
      3    Egg whites                        1/2 c  Whipping cream 
    1/2 lb Whitefish                       
  
  PREHEAT OVEN TO 325F. 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. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK