Beautiful Layered Smoked Salmon & Mackerel Pate |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a delicious pate made from two kinds of smoked salmon - both regular smoked & golden roast smoked salmon as well as smoked mackerel. It is really best if you make it the day before so that you can chill it properly & the flavours can meld nicely. Time to make doesn't include chilling time... Ingredients:
200 g smoked salmon, slices (good quality) |
300 g smoked salmon, slices (golden roast) |
250 g smoked mackerel fillets |
1 tablespoon tomato ketchup |
2 tablespoons chopped fresh dill |
150 g butter, softened |
300 g full fat soft cheese (a creamy type is best) |
1/2 teaspoon cayenne pepper |
1 unwaxed lemon, grated zest & juice of |
2 teaspoons creamed horseradish |
10 slices toasted whole wheat bread, cut into triangles (or toasted melba) |
1 lemon, cut into thin wedges |
mixed salad green |
Directions:
1. Line a 2lb loaf tin with clingfilm. Cover the base & sides of the tin (but not the ends) with the smoked salmon so that the pieces just about overlap.
2. In a food processor, mix the roast salmon slices, tomato ketchup, dill & half of each of the following: butter, soft cheese, cayenne, lemon zest & lemon juice. Spoon into the tin, level the top & chill. (don't wash out the processor just yet!).
3. Skin the smoked mackerel & carefully remove any bones with tweezers or your fingers. Whizz in the food processor with the horseradish & the other half of the butter, cream cheese, cayenne, lemon zest & lemon juice. Spoon over the top of the salmon pate & level the top. Fold over the overlapping salmon. Cover with clingfil & chill for at least 2 hours (but preferably overnight).
4. To serve, carefully invert the tin onto a suitable plate & using a sharp knife (clean knife between each slice to get perfect neat slices) cut the pate into 10 slices.
5. Serve each slice on a plate with a few salad leaves & a slice of toast cut into triangles along with a wedge or two of lemon.
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