2 pounds smoked salmon, thinly sliced and divided
1 pound smoked trout
6 sticks (1 1/2 pounds) unsalted butter, softened and divided
1 tablespoon finely chopped fresh dill
1 teaspoon lemon juice
1 pound smoked mackerel
1 tablespoon finely chopped fresh chives
1. Line a 1-pound loaf tin or pâté terrine with plastic wrap, overlapping the sides. Take half of the smoked salmon and line the sides and bottom of the loaf tin. Overlap the top edge by about 2 inches so that the salmon will fold over and cover the filling once it is in place.
2. Remove and discard the skin from the smoked trout, and then place the trout in a food processor and chop finely; add 2 sticks (1/2 pound) of the butter to the processor. Blend again until smooth and add the chopped dill and lemon juice. Carefully spread the trout mixture into the loaf tin on top of the smoked salmon and smooth the top. Place the loaf tin in the freezer for 10 minutes while you prepare the second layer.
3. Clean the food processor bowl. Remove and discard the skin from the mackerel, and place the mackerel into the food processor; chop finely. Add 2 sticks butter and blend until smooth. Take the loaf tin from the freezer, and spread the mackerel mixture smoothly on top of the trout layer without disturbing the trout layer. Place the loaf tin in the freezer for 10 minutes while you prepare the third layer.
4. Clean the food processor bowl once again and place the remaining smoked salmon into the food processor and chop finely. Add the remaining 2 sticks of butter and the chives to the processor, and blend again until smooth. Remove the loaf tin from the freezer, and spread the smoked salmon on top of the mackerel. Smooth the top.
5. Fold the overlapping pieces of smoked salmon over the top layer of the salmon spread. Cover the top with plastic wrap, and refrigerate overnight, or for at least 4 hours, until firm.
6. Remove the loaf tin from the refrigerator, and lift off the top plastic wrap. Invert the terrine onto a cutting board and remove the loaf tin and additional plastic wrap. Slice the terrine into 1-inch slices. Serve on salad leaves as an appetizer or slice the terrine into fingers and serve on crackers as a canapé.
Makes 8 to 10 servings