Fish Pâté

By James MacGuire

[To understand the place of fish pâtés in French cooking, see the introduction to Fish Quenelles.]

The main ingredient in a fish pâté is the farce mousseline, a delicate creamy purée of raw fish, which is also a major component of Fish Quenelles and the sole ingredient of Fish Mousselines. But fish mousseline, if it is served not hot but cold, as a fish …