Salmon and Mackerel Mousse Roll

Ingredients

500g lightly salted red fish

500g cream cheese

500g cold-smoked mackerel

200g sour cream

1 bunch parsley

50g capers

1 lemon zest

Use a cake tin to form a ring. Line it with plastic wrap, then spread the red fish in a thin layer, leaving a little extra for the lid. (

For the pâté: Whip the cream cheese. Add the skinless and boneless mackerel, sour cream, chopped parsley and capers, and lemon zest. Whisk well and mix. Taste for seasoning.

Place the pâté in the pan and smooth it out. Top with the remaining red fish and cover tightly with plastic wrap.

Chill the dish in the refrigerator for about 4 hours or overnight. Before serving, place a plate on top and invert the pan. Serve with crackers or toast.

Enjoy!