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...”

Ingredients Nutrition

  • 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)
  • 12 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.

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