All I can say about this elegant fish pate is Yum! A good way to use up fish is to make some amazing elegant fish pate. This elegant fish pate, when served as a main dish will always bring cheer to your table. You need to try this elegant fish pate just once! You’ll certainly remain loyal to it forever!

Ingredients:

• 1 1/2 pounds white fish fillets divided
• 1/8 teaspoon nutmeg
• 1 1/2 pounds fresh salmon or 1 can and 1 can red sockeije salmon
• Salt and white pepper
• 2/3 cup dry white wine
• 10 tablespoons butter, divided
• 2 tablespoons shallot, chopped
• 1 teaspoon lemon juice
• 8 cups water
• 2/3 cup mayonnaise
• 2 cups fresh spinach leaves, packed
• 1/3 cup sour cream
• Red lump fish caviar
• 2 eggs

Directions:

• Preheat the oven to 275A° F.
• Butter a 2 quart loaf casserole.
• Cut 1/2 pound of the white fish fillets into strips 2 inches long x 1/2 inch wide.
• Place the strips in a ceramic dish.
• Sprinkle with salt and white pepper.
• Add the wine.
• Melt 1 tablespoon of butter in a small skillet.
• Add the shallot and saute over medium heat until soft.
• Do not brown.
• Reserve.
• Bring the water to a boil.
• Add the spinach.
• Bring to a boil and cook for 1 minute.
• Drain the spinach in a colander.
• Press out the excess moisture with the back of a wooden spoon.
• Puree the spinach in a food processor.
• Reserve.
• Separate 1 egg.
• Reserve the yolk and white.
• Puree the remaining white fish fillets in a food processor until smooth.
• Add the egg white, 3 tablespoons of butter, 2 teaspoons shallot, 1/2 teaspoon salt, and 1/8 teaspoon white pepper.
• Process until well blended.
• Remove 2/3 of the mixture.
• Reserve.
• Add the spinach and nutmeg to the remaining mixture and process until well blended.
• Reserve.
• Puree the salmon in a food processor.
• Add the egg yolk, egg, lemon juice, remaining shallot, and 6 tablespoons of butter.
• Process until well blended.
• Add salt and white pepper to taste.
• Drain the fish strips.
• Spread 1/2 of the salmon mixture in the prepared loaf pan.
• Cover with 1/3 of the fish strips.
• Cover with the white fish mixture.
• Cover with 1/3 of the fish strips.
• Cover with the spinach mixture.
• Cover with the final M of the fish strips.
• Cover with the remaining salmon mixture.
• Cover with a double thickness of aluminum foil.
• Place the dish in a roasting pan.
• Fill the pan with enough hot water to come 2/3 of the way up the sides of the dish.
• Bake at 275A° F for 2 1/2 hours.
• Remove the dish from the water bath.
• Cool completely.
• Refrigerate overnight.
• Combine the Mayonnaise and sour cream.
• Mix well.
• Garnish slices of the fish pate with dollops of the Mayonnaise-sour cream mixture.
• Top with the red lump fish caviar.