Beautiful Layered Smoked Salmon Mackerel Pate

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...

Steps

Line a 2lb loaf tin with clingfilm.

Cover the base & sides of the tin with the smoked salmon so that the pieces just about overlap.

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.

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.

To serve , carefully invert the tin onto a suitable plate & using a sharp knife cut the pate into 10 slices.

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.

Ingredients

smoked salmon, smoked mackerel fillets, tomato ketchup, fresh dill, butter, soft cheese, cayenne pepper, lemon, creamed horseradish, whole wheat bread, mixed salad green