Ocean Breeze
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Hoefler, Suzanne
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La Belle Cuisine - More Appetizer Recipes

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Seafood Pâté



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Ocean Breeze I
Ocean Breeze I
Art Print

Wright, Elizabeth
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La Belle Cuisine


Seafood Pâté

Gourmet Archives

3/4 pound shrimp, shelled
and deveined
1/4 pound haddock fillet, skinned
6 tablespoons dry white wine
1/3 cup heavy cream
1 large egg
2 tablespoons Cognac
2 teaspoons salt
1/4 teaspoon cayenne
3/4 cup snipped fresh dill
1/4 pound shrimp, shelled, deveined,
cooked and chopped
1/4 pound cooked crabmeat,
picked over and flaked
2 ounces cooked lobster meat, chopped
[or substitute additional shrimp
or crabmeat]
1 teaspoon lemon juice
2/3 cup heavy cream
Homemade mayonnaise as an
accompaniment [if desired]

In a food processor fitted with the steel blade, purée the 3/4 pound
shrimp, haddock, white wine, 1/3 cup heavy cream, egg, Cognac, salt
and cayenne, blending the mixture well. Transfer the mixture to a bowl
and combine it well with the snipped dill, 1/4 pound shrimp, crabmeat,
lobster, and lemon juice.
In a chilled bowl beat the 2/3 cup heavy cream until it holds stiff peaks
and fold it into the seafood mixture. Spoon the mixture into a buttered
8- by 4- by 2-inch glass loaf pan, packing it gently and smoothing it
with a rubber spatula, and rap the pan sharply on the counter to expel
any bubbles. Put the loaf pan in a baking pan, add enough hot water to
the baking pan to reach halfway up the sides of the loaf pan, and bake
the pâté, covered with buttered wax paper and foil, in a preheated 200-
degree F oven for 1 hour 15 minutes, or until a skewer inserted in the
center comes out clean.
Transfer the loaf pan to a rack, let pâté stand 10 minutes, and chill it, covered, for 1 hour. Invert platter oven pan, invert the pâté onto it,
and blot up any liquid on the platter. Serve at room temperature with
mayonnaise, if desired. Serves 10 as a first course.

Featured Archive Recipes:
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Pâté d'Aubergine Provençale

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