No. 1436 — Hot Salmon or Other Fish Pâté
English historical translation of Molokhovets recipe No. 1436 from the 1901 Russian cookbook, retaining original methods and measures.
Fry chopped and squeezed onion in two spoonfuls of butter, add two pounds of cleaned, salted salmon in pieces and fry covered until half done.
Pour in half a glass of French wine, two spoonfuls of vinegar and a little water, season with salt and bay leaf, boil vigorously and remove the fish to cool.
Prepare fish forcemeat from pike or zander as in No. 1405.
Arrange alternating layers of forcemeat and salmon in a pastry mould or dish, moisten with a glass of strained fish cooking broth and cover with puff pastry.
Brush with egg and bake about an hour. Serve fish pâté sauce No. 468 or crayfish sauce No. 472 or No. 475.
The same method works with zander, whitefish, perch, pike or eel. Sturgeon, beluga and sterlet should be fried fully before assembling.
To provide
¼ Russian pound butter and 1 onion 2 pounds salmon ⅓ glass French wine and vinegar 5 black and 5 allspice berries 2 bay leaves | For forcemeat: 1½ Russian pounds pike and ½ onion ½ French white roll Black and allspice and nutmeg 2 spoonfuls butter and optional ½ glass thick cream Pastry and sauce separately |