Beautiful Layered Smoked Salmon Mackerel Pate Recipes

SMOKED MACKEREL PâTé

Steps:

• Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.
• Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste. Add the butter and blend until smooth. Season to taste with salt.
• Serve with spring onions or sourdough bread.

BEAUTIFUL LAYERED SMOKED SALMON & MACKEREL PATE

Steps:

• 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.
• 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!).
• 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).
• 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.
• 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.

'SEABOLT'S SMOKED SALMON PATE'

Steps:

• Mix all ingredients and thin down with a little mayonnaise or lemon juice if desired.
• Enjoy.

SMOKED MACKEREL PATE

Steps:

• remove skins from mackerel fillets.
• put ingredients in a blender and whizz until the desired consistency is reached (should be fairly smooth, but with some thickness).
• Add Lemon Juice or cream to taste as desired.

SALMON & SMOKED MACKEREL PIE

Steps:

• Preheat your oven to 220ºC (Fan 200ºC).
• Put the spinach into a colander and pour over a kettle of boiling water, slowly to make it wilt.
• Put the potatoes in a large saucepan and cover with more boiling water, bring to the boil and cook until tender (roughly 10 mins). Drain.
• Once the spinach has cooled, squeeze out excess water, and line the base of a oven-proof pie dish.
• Push the spinach down in 4 evenly spaced places to create slight dips, and crack the eggs into these dips.
• Season with salt and pepper.
• Even cover with the mackerel and salmon.
• Spread over the creme fraiche with a knife and sprinkle with the lemon juice.
• Add 1tbsp of oil to the drained potatoes and roughly mash them.
• Spoon the crushed potatoes over the creme fraiche and drizzle over the remaining oil.
• Cook in the oven for 20-25 mins, you want the potatoes to turn crispy and golden and the sauce to bubble at the sides of the dish.
• Leave to stand for about 4 mins and then serve.

EASY SMOKED MACKEREL PâTé

Steps:

• Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.
• For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.

SMOKED FISH PATE

Steps:

• Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
• Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
• Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
• Remove and garnish with additional parsley and capers if using.
• Servie with crackers or for a chunkier pate, use toast points.

SMOKED MACKEREL PATE

Steps:

• Skin the fillets, add the mackerel with the ricotta, sour cream, 1 tablespoon lemon juice, paprika and some salt and pepper, to the bowl of the food processor.
• Blend until completely smooth, stop sometimes to scrape down the sides.
• Taste to see if you want to add more lemon or salt and pepper.
• Mix in the chives.
• Transfer to a serving dish, chill for a few hours.
• When ready to serve, sprinkle with cayenne or paprika powder, chopped capers and serve with lemon wedges.

SMOKED SALMON PATE

Steps:

• Melt the butter in a small saucepan, let it cool slightly.
• Place the salmon in your food processor.
• With the machine running add the butter until you have a smooth pate.
• Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
• Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
• Remove from the fridge 30 minutes before serving.
• Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
• Serve with homemade Melba Toast#24802 or#40247.