Beautiful Layered Smoked Salmon Mackerel Pate Recipes
SMOKED SALMON PâTé
15-minute recipe! Smoked salmon and seasonings dress up a flavored cream cheese spread.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
- To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g
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...
Provided by Um Safia
Categories European
Time 15m
Yield 10 serving(s)
Number Of Ingredients 13
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
SMOKED MACKEREL PATE
this is my mums recipe (sorry mum!), its something we have every Good Friday and Christmas Eve. Its absolutely delicious and ideal to take to a party or to serve as a starter. we usually have it on toast, but it would also go well with crackers, or pitta bread.
Provided by Belle Vix
Categories Polish
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 162.3, Fat 16.1, SaturatedFat 9.2, Cholesterol 52.7, Sodium 141, Carbohydrate 2.5, Fiber 0.1, Sugar 1.7, Protein 2.6
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