Beautiful Layered Smoked Salmon & Mackerel Pate - cooking recipe

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
To Serve
10 slices toasted whole wheat bread, cut into triangles (or toasted melba)
1 lemon, cut into thin wedges
mixed salad green

Preparation

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.