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1
PREHEAT OVEN TO 325F (160C).
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2
Remove and discard the crust from the bread.
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3
Tear the bread into pieces and set aside.
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4
Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened.
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5
Add the wine, bring to a boil and cook 1 minute.
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6
Add the bread and cook, stirring 5 minutes.
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7
Scrape the mixture into a mixing bowl.
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8
Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl.
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9
Add the salt, pepper, coriander and nutmeg and mix.
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10
Place the mixture in a food processor and process until smooth.
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11
Or, fit a meat grinder with a medium die and grind the fish mixture twice.
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12
Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
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13
Add the eggs and the whites and mix well.
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14
Slowly add the cream.
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15
Pack the mixture into a 9x5x3 inch glass, ceramic or metal loaf pan.
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16
Tap the pan on a counter to firmly pack.
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17
Cover tightly with a double layer of aluminum foil.
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18
Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan.
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19
Place in the oven for 1 hour.
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20
Remove pate from oven and its water bath.
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21
Place loaf pan on a baking sheet.
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22
Cool for 1 hour.
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23
Refrigerate for at least 3 hours.
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24
To remove, run a knife around edges of the pate.
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25
Dip loaf pan in hot water for a minute.
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26
Turn out onto a plate.
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27
Serve with toast or crackers.
