Ingredients for Beautiful Layered Smoked Salmon Mackerel Pate
- 12 ounces Smoked Salmon
- 4 ounces Smoked Mackerel Fillets
- 1 tablespoon Tomato Ketchup
- 1 tablespoon Fresh Dill
- 4 tablespoons unsalted Butter
- 4 ounces Soft Cheese (like cream cheese)
- 1/2 teaspoon Cayenne Pepper
- zest of 1 Lemon, juice of 1/2 Lemon
- 2 tablespoons prepared Creamed Horseradish
- Whole Wheat Bread (for serving)
- Mixed Salad Green (for garnish)
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How to Make Beautiful Layered Smoked Salmon Mackerel Pate
- Line a 2lb loaf tin (approximately 9x5 inches) with cling film, allowing excess to overhang for easy removal.
- Cover the base and sides of the tin with overlapping slices of smoked salmon (approximately 4oz regular smoked salmon and 4oz golden roast smoked salmon).
- In a food processor, combine: 4oz roast salmon slices, 1 tbsp tomato ketchup, 1 tbsp fresh dill, 2 tbsp unsalted butter, 2oz soft cheese (like cream cheese), 1/4 tsp cayenne pepper, zest of 1/2 lemon, and juice of 1/4 lemon.
- Spoon this mixture into the prepared tin, level the top, and chill for at least 30 minutes.
- Meanwhile, skin and carefully remove any bones from 4oz smoked mackerel fillets.
- In the food processor, combine the mackerel, 2 tbsp horseradish (prepared), 2 tbsp unsalted butter, 2oz soft cheese, 1/4 tsp cayenne pepper, zest of 1/2 lemon, and juice of 1/4 lemon.
- Spoon the mackerel mixture over the salmon layer in the tin, level the top.
- Fold the overhanging salmon over the top of the mackerel layer.
- Cover the tin tightly with cling film and chill in the refrigerator for at least 2 hours, or preferably overnight.
- To serve, carefully invert the tin onto a serving plate. Using a sharp knife, cut the pâté into 10 slices.
- Serve each slice on a plate garnished with a few salad leaves and a triangle of toasted bread, accompanied by a lemon wedge.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
45g
Carbs
5g
