This is a delicious Scandinavian dish served as an appetizer. Unlike other pate it is solid and not spreadable. It is made of ground pork and chanterelle mushrooms. The latter are wild mushrooms that are high in vitamin C and potassium. They are often used in soufflÃ©s, cream sauces and soups.
2 cloves garlic, minced
2 shallots, finely chopped
1 pound fresh or frozen chanterelle mushrooms, torn
1/4 cup chopped fresh parsley
3/4 pound ground pork
2 egg whites
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup whipping cream
10 thin slices smoked ham
Preheat the oven at 350F.
In a skillet over medium heat, melt the butter and sautÃ© the garlic and shallots for 5 minutes or until the shallots are translucent. Transfer it to a bowl and set aside.
In the same skillet, melt the remaining butter. Stir-fry the chanterelles for 5 minutes or until they are soft and the edges turn brown. Add the parsley and cook for another 5 minutes. Place it in the bowl with shallots and garlic.
Add the egg whites and ground pork to the mushrooms and shallots. Mix well using your hands or a wooden spoon. Season it with salt and pepper. Fold in the cream and mix until it has blended with the pork.
Line an 8 1/2 x 4 1/2 inch loaf pan with aluminum foil. Place ham slices at the bottom of the pan and pour in the pork mixture. Flatten the top and make sure there are no spaces or air. Bake it for 45 minutes to 1 hour or until the center is no longer pink. You can poke it with a knife to check for doneness. It should come out clean. Slice and serve. It can be served hot or cold.
Photo Courtesy Of: halfacat