Salmon Smoked Mackerel Pie Recipes

BEAUTIFUL LAYERED SMOKED SALMON & MACKEREL PATE

Beautiful Layered Smoked Salmon & Mackerel Pate image

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...

Provided by Um Safia

Categories European

Time 15m

Yield 10 serving(s)

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 291.1, Fat 18.1, SaturatedFat 9.1, Cholesterol 58.6, Sodium 673.5, Carbohydrate 15.8, Fiber 3, Sugar 2, Protein 18.7

SALMON & SMOKED MACKEREL PIE

Salmon & Smoked Mackerel Pie image

A luxurious fish pie with eggs and spinach, topped with crispy potatoes. You can use other types of fish, but I think salmon and smoked mackerel works well.

Provided by Amber.S

Categories Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

350 g spinach leaves
900 g tiny new potatoes
4 eggs
200 g smoked mackerel, flaked and bones removed
150 g salmon fillets, cut into 1/2 inch cubes
200 ml creme fraiche
1/2 lemon, juice of
3 tablespoons olive oil
salt
black pepper

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.

Nutrition Facts : Calories 697, Fat 44.8, SaturatedFat 17.1, Cholesterol 338.4, Sodium 238.9, Carbohydrate 41.3, Fiber 5.8, Sugar 3.2, Protein 33.5

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