Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of a The Chocolate Bunny, chose delicious pate with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pate recipes to choose from and are allowing us to go wild with our homemade bread choice.
No home-made bread, only home-made Pâté and store bought French baguette.
We love pâté and bread and we usually have that (store bought of course, Sains is just 2 mins walk away!) for lunch during weekends. Not very healthy I know, but so good! My plan was to make the Three Spice Liver Pâté but I couldn't find any pork liver, not even chicken or beef liver! So I made a seafoody version instead. To be honest, I've never had seafood Pâté before, it's just not as enticing as liver Pâté. It was actually quite good, a nice change from liver Pâté, and not to mention, much healthier! It's also really easy to prepare, I'd definitely make this again!
Ingredients: 6x3 inch loaf pan
- 1 tbs unsalted butter
- 6 medium raw shrimps
- 260g trout fillet - de-skinned, de-boned
- 170g raw shrimps
- 3/4 cup heavy cream
- 1/2 tsp salt (or more to taste)
- Freshly ground black peppercorn
- 1 handful chives - chopped
- 1/2 cup Sun-dried tomatoes - coarsely chopped
- Preheat oven to 190ºC.
- Melt butter in a pan. Fry 6 medium shrimps until cooked through. These shrimp will be used to form layers within your pâté.
- Put the trout and the remaining raw shrimp in a food processor and pulse. Gradually pour in the cream and keep pulsing until you obtain a smooth mixture that is easy to spread, but not too liquid (you may not need to use all the cream). Season with salt and green pepper. Mix in chopped chives and sun-dried tomatoes.
- Butter a 6x3 inch loaf pan, then line it with parchment paper. Spoon in half the trout mixture, and spread it evenly. Place the sauteed shrimps on top. Top with the remaining trout mixture.
- Prepare a water bath: place the loaf pan in a larger, deep ovenproof dish (such as a brownie pan or a baking dish). Bring some water to a simmer and carefully pour it in the larger dish. The water should reach approximately halfway up the loaf pan.
- Put the water bath and terrine in the oven, and bake for 35 minutes. The pâté should be cooked through and firm in the center.
- Remove the pan from the water bath and let cool. Carefully unmold onto a serving platter.