Prepared by charming Eva, this is the most ethereal fish pâté I have ever tasted; the secret lies in the fact that she used only egg whites, and baked it in a water bath. It contains white fish and some smoked salmon for added color and taste along with fresh basil.
- 2 pounds white fish in fillets
- 1 white onion, chopped (can replace with one leek, white part only)
- A handful of basil
- 8 ounces of smoked salmon, chopped
- salt, pepper, dash of paprika
- 1 1/2 cups of whipping cream
- 2 or 3 egg whites
- 2 lemons, peeled and sliced thin
- 1/4 cup of white wine (optional)
- juice of 1 lemon
- Marinate the smoked salmon for 30 minutes in 1/4 cup of white wine and some pepper.
- Sauté the chopped onion in a skillet with a teaspoon of oil until golden. Cool. Chop the basil and set aside.
- In the bowl of a food processor, place the fish fillets, sautéed onion or leek, lemon juice, salt, pepper and paprika, whipping cream and egg whites. Process for one or two minutes until the mixture is homogenous.
- Reserve 1/4 of that mixture. Place the rest in a bowl. Add the basil to the remaining mixture and process for 30 seconds.
- Grease or spray a loaf pan and place the lemon slices at the bottom overlapping. Add in spoonfuls about 1/2 of the white mixture. Add the basil mixture. Place the salmon on top. Cover with the remaining white mixture.
- Place the loaf pan in a bigger pan in which you will pour enough hot water to come up to 2 inches of the pan. Bake in a 350F oven for about 40 minutes or until a knife inserted in the loaf comes out clean. Remove from the pan and cool a bit.
- Flip onto a serving platter, slice and serve.
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