Ingredients

• 800 g salmon fillets
• 400 g halibut fillets
• 125 ml water
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 5 tablespoons sake (optional)
• juice from 1/2 lime
• 3 sprigs lemongrass
• 1 sweet onion
• 400 g sweet potatoes
• 1/2 cup millet
• 2 eggs

Aspic:

• 750 ml water
• 2 and 1/2 tablespoons soy sauce
• 2 tablespoons fish sauce
• juice from 1 lime
• 3 teaspoons gelatin
• 3 hard-boiled eggs
• fresh cilantro

For serving:

• for example, Dijon mustard, tartar sauce

Preparation

1. Remove skin from fillets, rinse. Check that they have no bones. Pour half the water into a wide pot, add soy sauce, fish sauce, lime juice, sake if using, place fillets inside.
2. Between the fish, place lemongrass cut in half (white and light green parts), sprinkle with diced peeled onion. Bring to a gentle boil covered, reduce heat to minimum, and poach fish for approximately 20 minutes, flipping once halfway through. The fish meat should gently set but not be strongly cooked; at the end it doesn't need to be completely cooked.
3. Remove fillets to a plate, leaving all the broth in the pot, add remaining water, add diced peeled sweet potatoes, and millet (first rinsed thoroughly in a pot with warm water, changing water 2-3 times). Cover the pot and bring to boil. Cook covered for approximately 20 minutes or until sweet potatoes are tender.
4. Open the pot and if necessary, boil off excess liquid - only a few tablespoons of broth should remain. Remove all lemongrass. Transfer sweet potatoes and millet with remaining broth to a food processor container.
5. Add fish fillets (when adding, check that there are definitely no bones), blend into a paste, not necessarily smooth. Add egg yolks and blend again. Beat egg whites until stiff and fold into the mixture with a spoon.
6. Spread the mixture into a long (approximately 33 cm) loaf pan lined with parchment paper. Place in an oven preheated to 180°C. Bake for approximately 55 minutes, gradually removing from the oven (first crack the door, then open it fully), then let cool completely. The pâté is ready to serve or you can decorate it with egg and aspic, in which case it's best to chill the pâté well first.
7. In a pot, mix water with soy sauce, fish sauce, lime juice, and gelatin. Let soak for 15 minutes, then heat to dissolve, stirring constantly, do not boil!
8. Let the broth cool thoroughly. Place egg slices on the pâté that is still in the pan and carefully pour the broth over.
9. Sprinkle with cilantro and refrigerate for several hours or overnight to set.