Beautiful Layered Smoked Salmon Mackerel Pate
Elevate your appetizer game with this Beautiful Layered Smoked Salmon Mackerel Pâté, a visually stunning and flavor-packed dish that's perfect for entertaining. Combining the rich, smoky profiles of mackerel and salmon with creamy layers of cream cheese, sour cream, and a bright hint of lemon and dill, this make-ahead recipe offers a sophisticated yet approachable starter. The two-layer presentation, set with a touch of gelatin for the perfect texture, is as impressive to look at as it is delicious to eat. Serve this elegant pâté with crisp crackers, fresh baguette slices, or colorful veggie crudités for a crowd-pleasing platter that’s sure to impress. Whether it’s for a dinner party or a special occasion, this indulgent pâté will leave your guests asking for the recipe!
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Recipe Information
Ingredients
- 200 grams Smoked salmon
- 200 grams Smoked mackerel fillets
- 150 grams Cream cheese
- 75 grams Sour cream
- 2 tablespoons Lemon juice
- 2 tablespoons Dill (finely chopped)
- 2 tablespoons Capers (optional, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 leaves Gelatin leaves or powder
- 2 tablespoons Hot water
Instructions
Prepare the gelatin by soaking the leaves in cold water for 5 minutes or following the directions on the package if using powdered gelatin. Once the gelatin has softened, dissolve it in 2 tablespoons of hot water and set aside to cool slightly.
In a food processor, blend the smoked mackerel fillets, cream cheese, 1 tablespoon sour cream, 1 tablespoon lemon juice, 1 tablespoon dill, and a pinch of salt and black pepper until smooth. Add half of the dissolved gelatin and blend again to incorporate.
Pour the mackerel mixture into the bottom of a loaf tin or small glass serving dishes (depending on how you would like to serve the pate). Smooth the top with a spatula and refrigerate for 10 minutes to partially set.
Rinse out the food processor, then blend the smoked salmon, the remaining sour cream, the remaining lemon juice, the remaining dill, a pinch of salt and black pepper, and the other half of the dissolved gelatin until smooth.
Carefully pour the smoked salmon mixture over the chilled mackerel layer. Smooth the top gently with a spatula.
Refrigerate the layered pate for at least 2 hours, or until fully set.
To serve, carefully unmold the pate from the loaf tin if used, or serve directly in the individual glass dishes. Garnish with capers or a sprinkle of additional dill for a decorative touch.
Serve with thinly sliced baguette, crackers, or vegetable crudites.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 3418 mg | 149% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 34.2 mcg | 171% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
