Salmon Pate

Preparation:

Preparation: Clean, peel and remove the salmon bones; cut the fleshiest parts of the fish into strips 2 cm thick and marinate them in the sherry, turning them occasionally, season with bay leaves, salt and pepper. Clean and remove the bones and skin also from the cod and place it in a blender together with the other parts of the salmon. Add the slices of bread soaked in the milk, the slightly beaten egg yolks, the butter, salt and pepper to the fish. Start blending and then gradually pour in the sauce from the marinade until you have a homogeneous mixture. The mixture obtained, pass it through a sieve. In a buttered baking dish place the strips of salmon forming a layer, continue with a layer of mixture and finish with the fish mixture. Bake at 160 degrees with the pan covered for about fifty minutes. This dish can be kept in the refrigerator for 3 days and should be served chilled.