Super Salmon Pate

Two kinds of smoked fish in one spread? That’s how you make a pate worth talking about.

Smoked salmon brings its signature silky brine, while mackerel adds a deeper, smokier backbone. Blitz them together with cream cheese, a squeeze of lemon, and a kick of horseradish, and you’ve got a spread that tastes like you fussed for hours.

The whole thing comes together in about 10 minutes with a food processor doing all the heavy lifting.

Serve it on toasted baguette rounds, hearty rye crackers, or alongside cucumber slices if you’re keeping things light.

Kitchen Tips

• Let the cream cheese soften at room temperature before blending. Cold cream cheese can leave the pate grainy instead of smooth.
• Start with less horseradish and taste as you go. You can always add more heat, but you can’t take it back.
• This pate firms up beautifully in the fridge. Make it a day ahead and the flavors will meld into something even richer.