Recipes
Layered smoked fish paté
An impressive starter that you can prepare the day before to make entertaining easier
An impressive starter that you can prepare the day before to make entertaining easier
(11 votes)
Cook: 2 Hours 40 Mins
Serves: 10
Price: £1.35 per serving
Nutritional Information
Each 133g serving contains
Energy
1498kj
358kcal
1498kj
358kcal
18%
Fat
30.4g
30.4g
High
43%
43%
Saturates
15.1g
15.1g
Med
76%
76%
Sugars
1.6g
1.6g
Low
2%
2%
Salt
1.60g
1.60g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
1126kj/269kcal
Typical energy values per 100g:
1126kj/269kcal
Ingredients
200g Asda Extra Special Smoked Salmon
300g Asda Extra Special Golden Roast Scottish Smoked Salmon Slices
1 tbsp tomato ketchup
2 tbsp chopped fresh dill
150g butter, softened
300g Asda Full Fat Soft And Creamy Cheese
2 pinches cayenne pepper
1 unwaxed lemon, zest and juice of, plus lemon wedges to serve
250g smoked mackerel fillet
2 tsp Asda Creamed Horseradish
Wholemeal toast (or melba toast), to serve
Method
1
Line a 2lb loaf tin with cling film - this will make it easy to turn the paté out. Cover the base and 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 and half of each of the following: butter, soft cheese, cayenne, and lemon zest and juice. Spoon into the tin, level the top and chill. Don't wash the processor as you'll need it for the next layer.
3
Skin the smoked mackerel and whizz together with the horseradish and the rest of the butter, cheese, cayenne, and lemon zest and juice. Spoon over the salmon paté and level the top. Fold over the overlapping salmon.
4
Cover with cling film. Chill for at least 2 hours.
5
To serve, carefully invert out of the tin, cut into 10 slices, wiping the knife clean between each slice. Serve with toast or melba toast. Garnish with salad leaves and lemon wedges. Wrap any remaining slices in cling film and freeze.