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Fish Pâté with Puff Pastry

Erken's fish pâté from 1914: small molds are lined with puff pastry, filled with fish forcemeat and oysters, shrimp, or peas, covered with pastry, and baked about 20 minutes. Served with a suitable sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 129 (falt i det fri)

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About the dish

From the fish chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Small puff-pastry molds filled with fish forcemeat were a typical finer starter or intermediate course in middle-class homes.

How to make it

  1. 1

    Line the molds

    Roll out the puff pastry thin and line small fluted molds (tartlet molds) with pastry.

  2. 2

    Fill

    Place a spoonful of fish forcemeat in each mold. Place an oyster, some shrimp, or cooked peas in the center of the forcemeat.

  3. 3

    Cover

    Cover with a lid of puff pastry and press the edges together. Brush with egg if desired.

  4. 4

    Bake

    Place the molds on a baking sheet and bake in the oven at 200 °C (390 °F) for about 20 minutes until the pastry is golden.

  5. 5

    Serve

    Turn the pâtés out onto a warm platter and serve with a sauce that suits the filling.

Changes from the original

Amounts are estimated for 12 small molds since the original gives no measures. "Tin molds" is modernized to small tartlet/muffin molds, and the puff pastry can be store-bought.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 157)~86% of the text changedremovedadded
400 g butterdeig (hjemmelaget eller ferdigkjøpt). 400 g Fiskeposteier med butterdeig. Butterdeig (side 20) fiskefarse (se egen oppskrift). 12 stk østers, reker eller kokte erter (til fyll i midten). 1 stk egg (til pensling, valgfritt). Kjevle ut butterdeigen tynt og kle små, erter. Små, krusede formene (tartelettformer) blikkformer beklædes med deig.. Legg en butterdeig, heri fylles 1 skje fiskefarse i hver form. Legg fiskefarse; en østers, noen reker eller kokte erter midt legges i farsen.. Dekk med et lokk midten av butterdeig og klem kantene sammen. Pensle eventuelt med egg.. Sett formene på stekeplate og stek farsen; stekes i ovnen ved 200 °C i cirka 20 minutter til deigen er gyllen.. Hvelv posteiene ca. [fortsetter på varmt fat og server med en saus som passer til fyllet. neste side]

Note on Modernised

Mengder er anslått for 12 små former siden originalen ikke oppgir mål. «Blikformer» er modernisert til små tartelett-/muffinsformer, og butterdeigen kan være ferdigkjøpt.

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Frequently asked questions

How long should fish pâté with puff pastry bake?
The molds are baked on a sheet in the oven for about 20 minutes. With preparation, count around 50 minutes total.
What can be used as filling in the center?
The recipe mentions one oyster, shrimp, or cooked peas, placed in the center of the fish forcemeat before it is covered with puff pastry.
How are the pâtés served?
They are turned out onto a warm platter and served with a sauce that suits the filling – that is, adjusted to whether you used oysters, shrimp, or peas.
Which molds are used?
Small, fluted tin molds lined with puff pastry, filled with 1 spoonful of fish forcemeat and covered with puff pastry. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 129, and makes 6 servings.

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