Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [114]
2 large egg whites
1 tablespoon/15 grams kosher salt
1 teaspoon/3 grams ground white pepper
1 cup/250 milliliters heavy cream
THE GARNISH
12 ounces/330 grams (21/25 count) shrimp, peeled and deveined
1⁄4 cup/24 grams chopped fresh basil
2 tablespoons/16 grams chopped fresh chives
10 ounces/280 grams skinless salmon fillet: if trimming a side of salmon specifically for this recipe (see Note 1 below), you want a long piece 1 to 11⁄2 inches/2.5 to 3.5 centimeters wide by 1 inch/2.5 centimeters thick and the length of the mold (see step 6 below); or buy two 5-ounce/150-gram center-cut pieces salmon fillet
Aspic for Seafood Terrines (page 246) as needed
1 egg, beaten, for egg wash
1. To make the dough: Sift the dry ingredients together and place in a food processor. Add the basil and parsley and process until the mixture takes on a uniform green hue. Add the eggs, milk, and vinegar and pulse until the dough starts to come together, about 10 times.
2. Dump the mixture out onto a floured surface and knead until a smooth, elastic dough forms, 3 to 5 minutes. Pat it down into a rectangle about 2 inches/5 centimeters thick, wrap in plastic, and refrigerate for 1 hour.
3. To make the forcemeat: Freeze all your blades and bowls before gathering the remaining ingredients (see Note 2 below).
4. Combine the diced salmon, egg whites, salt, and pepper in a food processor and puree until smooth, 1 to 2 minutes. While the machine is running, slowly add the cream, stopping to scrape down the sides of the bowl midway through mixing. Transfer to a medium bowl.
5. Do a quenelle test (see page 136) to check for seasoning (keep the remaining mixture refrigerated while you do so), and adjust the seasoning if needed. Fold in the shrimp, basil, and chives. Cover and refrigerate.
6. Preheat the oven to 400 degrees F./200 degrees C. Have ready a hinged en croûte mold (12 by 3 by 3 inches/30 by 7.5 by 7.5 centimeters) with a removable bottom.
7. On a floured surface, roll the dough out to a rectangle about 12 by 20 inches/30 by 50 centimeters, and about 1⁄16 inch/0.125 centimeter thick. Remove the bottom of the mold and spray it and the insides with vegetable oil; set the bottom aside. Place the mold in the center of the rolled dough and, one at a time, roll it over onto each side on the dough, making a slight indentation where the top and sides hit the dough each time to mark it (see illustrations on pages 232–233).
8. Following the impressions in the dough, cut out a rectangle that is roughly 11⁄2 inches/3.5 centimeters longer and wider than the mold; reserve the scraps. Place the mold on a baking sheet pan and line it with the dough: Fold the bottom third of the dough up, as if folding a letter, then fold the top third under (called a ribbon fold, this will allow you to place the dough in the mold without its tearing), and gently fit it into the mold. There should be an overhang of 11⁄2 inches/3.5 centimeters all the way around. Press the dough into all the corners, being careful not to tear it; if that happens, repair it by pressing the dough together or patching it with some of the reserved dough.
9. Fill the mold with half of the forcemeat. Lay the salmon fillet in the center and press down so the forcemeat oozes up all around it, then fill the mold with the remaining forcemeat. Trim both ends of the overhanging dough to 1⁄2 inch/1 centimeter, then fold them over. Fold one long side of the dough over the salmon; it should cover it about halfway. Brush the dough with some egg wash. Then fold the other long side over and press so the dough sticks together. Slide the bottom of the mold onto what is now the top, then invert the mold onto another baking sheet. Brush egg wash over the top, being careful not to let any drip down into the mold (it could stick when cooked and then tear your dough when you unmold the pâté).
10. Bake the pâté for 20 minutes. Remove the pâté and set on a rack to rest while the oven cools. Reduce the oven temperature to