Variation Salmon Pate

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Recipe's preparation

Place dill into TM bowl and chop for 10–15 seconds on speed 8. Remove and set aside. Also set aside two whole dill sprigs for decoration.
Chop salmon in TM bowl for 5 seconds on speed 5with help of the spatula.
Add trout and chop for 5 seconds on speed 5.
Add eggs, cream cheese, salt, pepper and cream and mix for 40 seconds on speed 4.
Line a loaf tin (25cm long) with baking paper and spread half of the fish mixture into it. Place 80g of prawns over this fish mixture.
Add chopped dill to the other half of the fish mixture and mix for 10 seconds on speed 3 then spread this mixture over the prawns. Lightly push mixture down with spatula.
Cover loaf tin with aluminium foil and bake on middle rack in the oven at 175°C for about 1 hour.
Lift out of the tin and allow to cool and then place in refrigerator overnight.
Remove and chop roughly and then mix for 20 seconds on speed 4 until you have a good consistency. Add extra Philidelphia full cream cheese (not lite) until you have a nice smooth consistency.
Spoon into pate containers and then cover with melted butter. Place back in refrigerator overnight.
Pate will last up to one month.