Season with salt and pepper. 2. Spread the sauce on the cut sides of the rolls. Top with the pâté, cilantro, carrots and pickled jalapeños. Close the sandwiches, cut in half and serve.

Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper.

Scrape the sides, and pulse until smooth. Adjust seasoning with cumin, dried oregano, salt, and black pepper. Scrape from the food processor and divide it in to four containers. Refrigerate until ...