Seafood pâté

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash fish, dab dry thoroughly, cut into small cubes. Finely puree 2/3 of the cubes in the universal chopper with the cream in portions and fill into a bowl. Stir in fish cubes, eggs, tomatoes, tomato paste and starch, season with salt and pepper

2. 2

   Put half of the mixture into a greased box form (25 cm long; 1 1/2 litre capacity), smooth it down. Place surimi on top and pour the rest of the mixture over it. Push the mould firmly onto the work surface once, then close it with aluminium foil and place it in a tall matching roaster. Pour hot water up to about half of the form and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 1-1 1/4 hours on the lower shelf.

3. 3

   Take out the mould, remove aluminium foil. Cover the mould with a tea towel. Let it cool down first, then put it in a cool place for at least 4 hours. To serve, wash the chives, shake dry and cut into fine rolls. Remove the pâté, turn out of the mould, arrange on a plate, sprinkle with chives and serve with lemon wedges

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
200 kcal

CARBS
5 g

FATS
10 g

PROTEINS
23 g