Salmon pate

Ingredients for 4 servings:

• 125 g wild salmon fillet(s), frozen
• 175 g pollock fillet(s), frozen
• 1 trout fillet(s), frozen
• 1 egg(s)
• 100 g cream cheese
• salt and pepper
• 50 ml cream
• 50 g shrimp(s), peeled, deveined
• 10 g dill, frozen

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the Thermomix

Cut the frozen wild salmon and pollock into pieces and place them in the mixing bowl. Chop the fish for 3 seconds/speed 10. Add the trout fillet and chop for 5 seconds/speed 5. Add the egg, cream cheese, salt, pepper, and cream and mix for 40 seconds/speed 4. Pour half of the fish mixture into 4 small round baking dishes (lined with baking paper) and arrange the prawns on top. Add the dill to the remaining fish mixture and mix for 10 seconds/speed 3. Pour the mixture onto the prawns. Cover the dishes with aluminum foil and bake in the oven at 175°C for about 60 minutes. Allow the pies to cool and serve as an appetizer. Serve with herb curd cheese.