Beautiful Layered Smoked Salmon & Mackerel Pate

Name: Beautiful Layered Smoked Salmon & Mackerel Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; To Serve; 10 slices toasted whole wheat bread, cut into triangles (or toasted melba); 1 lemon, cut into thin wedges; mixed salad green

Servings: persons

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
To Serve
10 slices toasted whole wheat bread, cut into triangles (or toasted melba)
1 lemon, cut into thin wedges
mixed salad green

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.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 g smoked salmon, slices (good quality), 300 g smoked salmon, slices (golden roast), 250 g smoked mackerel fillets, 1 tablespoon tomato ketchup, and more.

Yes, Beautiful Layered Smoked Salmon & Mackerel Pate falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!