Smoked Salmon Pâté

Name: Smoked Salmon Pâté
Yield: 6
Ingredients: (This recipe uses smoked salmon, but you can substitute with fresh salmon. This adaptation uses ingredients readily available in Brazil.); 400g of butter; 1 toothpick of garlic; 200g of onion; 500g of fish fillets (trout, pike, or roach); 200g of smoked fish (salmon fillets); 2 sprigs of rosemary; 2 tablespoons of whiskey; 4 tablespoons of ketchup; 1 tablespoon of mustard; 1 pinch of nutmeg; 6 whole black peppers

1
(This recipe uses smoked salmon, but you can substitute with fresh salmon. This adaptation uses ingredients readily available in Brazil.)
2
400g of butter
3
1 toothpick of garlic
4
200g of onion
5
500g of fish fillets (trout, pike, or roach)
6
200g of smoked fish (salmon fillets)
7
2 sprigs of rosemary
8
2 tablespoons of whiskey
9
4 tablespoons of ketchup
10
1 tablespoon of mustard
11
1 pinch of nutmeg
12
6 whole black peppers

Ingredients

1
(This recipe uses smoked salmon, but you can substitute with fresh salmon. This adaptation uses ingredients readily available in Brazil.)
2
400g of butter
3
1 toothpick of garlic
4
200g of onion
5
500g of fish fillets (trout, pike, or roach)
6
200g of smoked fish (salmon fillets)
7
2 sprigs of rosemary
8
2 tablespoons of whiskey
9
4 tablespoons of ketchup
10
1 tablespoon of mustard
11
1 pinch of nutmeg
12
6 whole black peppers

Directions

1
In a pan, combine 100g of butter with minced garlic and onion
2
Fry until they're soft and lightly browned, but don't let them burn
3
When they're tender, add the fresh fish and cook it through
4
Once the fish is cooked, blend it in a food processor or blender
5
Add the remaining ingredients gradually, blending until smooth
6
Blend until you get a silky paste
7
Pour the mixture into an English muffin tin lined with aluminum foil, 21 x 12 cm in size
8
Refrigerate it until it's firm.