No. 2576 — Salmon Pâté
English historical translation of Molokhovets recipe No. 2576 from the 1901 Russian cookbook, retaining original methods and measures.
Fry a chopped, squeezed onion in 3–4 tablespoons of oil. Add 2 pounds of cleaned, salted salmon cut into pieces, and fry under a lid, leaving the fish not quite cooked through.
Pour in ½ glass of French wine, about 2 tablespoons of vinegar and a little water; add salt, 5 allspice berries and 5 black peppercorns, and 2 bay leaves. Bring briskly to a boil, remove the salmon and let it cool.
Prepare fish forcemeat according to recipe No. 2575 and line a mould with pastry No. 2574. Alternate layers of forcemeat and salmon, pour in a glass of the strained cooking sauce, cover with pastry and bake for about an hour.
Serve separately the fish-pâté sauce of recipe No. 468, substituting Provençal (olive) or another vegetable oil for butter.