500g / 1lb 2oz Burren Smoked Irish Organic Salmon, sliced
500g / 1lb 2oz cream cheese
500g / 1lb 2oz Smoked Mackerel
200g / 7oz crème fraiche
Large handful fresh parsley, finely chopped, plus extra to garnish
50g / 2oz capers, rinsed and roughly chopped
Finely grated zest of 1½ lemons
Line a 1.5 litre (2 ⅔ pint) ring or rectangular mould with two layers of clingfilm (plastic wrap). Set aside 150g (5oz) of the smoked salmon and use the remainder of the slices to line the mould, overlapping slices slightly to avoid holes.
Put the cream cheese into a large bowl and beat until smooth. Peel and discard the skin from the mackerel fillets. Flake mackerel into the cream cheese and add the crème fraîche, parsley, capers and lemon zest. Stir to combine, and then check the seasoning.
Spoon the mackerel mixture into the salmon-lined tin and press down to level the surface. Cover the filling with the overhanging salmon lining and the reserved smoked salmon slices. Wrap the whole mould in clingfilm and refrigerate for at least 4 hours or overnight.
Remove the mould from the fridge 10 minutes before serving. Unwrap the outer layer of clingfilm, put a serving plate over the mould and invert both. Peel off the clingfilm, garnish with chopped parsley and freshly ground black pepper.