Beautiful Layered Smoked Salmon Mackerel Pate Recipe

Ingredients for Beautiful Layered Smoked Salmon Mackerel Pate

• 8oz smoked salmon (4oz regular, 4oz golden roast)
• Smoked Mackerel Fillets
• 1 tbsp tomato ketchup
• Fresh Dill
• 4 tbsp unsalted butter
• 4oz soft cheese (like cream cheese)
• Cayenne Pepper
• Lemon
• Creamed Horseradish
• Whole Wheat Bread
• Mixed Salad Green

How to Make Beautiful Layered Smoked Salmon Mackerel Pate

1. Line a 2lb loaf tin (approximately 9x5 inches) with cling film, allowing excess to overhang for easy removal.
2. 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).
3. 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.
4. Spoon this mixture into the prepared tin, level the top, and chill for at least 30 minutes.
5. Meanwhile, skin and carefully remove any bones from 4oz smoked mackerel fillets.
6. 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.
7. Spoon the mackerel mixture over the salmon layer in the tin, level the top.
8. Fold the overhanging salmon over the top of the mackerel layer.
9. Cover the tin tightly with cling film and chill in the refrigerator for at least 2 hours, or preferably overnight.
10. To serve, carefully invert the tin onto a serving plate. Using a sharp knife, cut the pâté into 10 slices.
11. Serve each slice on a plate garnished with a few salad leaves and a triangle of toasted bread, accompanied by a lemon wedge.