A recipe from a French colleague in South Africa. I use fresh thyme and parsley when on hand, but dried herbs work too
Ingredients:
- 2 slices bread without crusts
- 2 tins salmon or 4 small fresh fillets (lightly cooked)
- 2 eggs separated
- 2 T tomato puree
- 2 T gelatin or agar-agar
- 1 onion fried
- 1t each: pepper, paprika, parsley and thyme
- Salt to taste (I don't add salt at all)
Method:
Soak bread in milk and mash.
Mix bread, salmon, egg yolks, spices and tomato puree then add fried onion in pot.
Bring to the boil - until you have popping bubbles.
Dissolve gelatin or agar-agar (follow instructions) in a large cup of boiling water.
Pour into pot and bring back to the boil for 5 minutes, then remove from stove.
Beat egg whites until stiff.
Wait a few minutes before adding stiff egg whites.
Fold delicately into the pâté, then pour into a moistened mould.
Serve with mayonnaise, lettuce salad and crispy baguette.
Wait a few minutes before adding stiff egg whites.
Fold delicately into the pâté, then pour into a moistened mould.
Serve with mayonnaise, lettuce salad and crispy baguette.
