Smoked Mackerel Pate
A creamy, punchy smoked mackerel pate with horseradish and lemon, perfect for spreading on crispbread or toast.
15Prep min
—Cook min
15Total min
Serves 4Serves
BritishCuisine
This smoked mackerel pate is the kind of recipe you'll make again and again. It's rich, smoky, and brightened by a kick of horseradish and a squeeze of lemon. The texture is whipped and airy, making it feel light despite its creamy base.
Whether you serve it as a starter with cucumber rounds and oatcakes, or pile it onto a slice of sourdough for a quick lunch, this pate comes together in minutes. It's a classic British snack that's also a great way to use up leftover smoked fish.
The best part? You can adjust the horseradish to your liking – start with a teaspoon and add more if you want that sinus-clearing warmth. This recipe is all about balancing the smoky, creamy, and zesty elements into one delicious spread.
Whether you serve it as a starter with cucumber rounds and oatcakes, or pile it onto a slice of sourdough for a quick lunch, this pate comes together in minutes. It's a classic British snack that's also a great way to use up leftover smoked fish.
The best part? You can adjust the horseradish to your liking – start with a teaspoon and add more if you want that sinus-clearing warmth. This recipe is all about balancing the smoky, creamy, and zesty elements into one delicious spread.
Ingredients
- 250g smoked mackerel fillets, skin removed
- 100g cream cheese, softened
- 100g crème fraîche
- 1–2 teaspoons prepared horseradish (add to taste)
- 1 lemon, zest and juice
- 1 small handful fresh dill, finely chopped (plus extra for garnish)
- 1 small handful fresh chives, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Place the smoked mackerel fillets in a large bowl and flake them with a fork, ensuring you remove any remaining bones.
- Add the cream cheese, crème fraîche, horseradish, lemon zest, and lemon juice to the bowl with the fish.
- Using a hand blender, blend everything together until smooth and creamy. Alternatively, mash with a fork for a chunkier texture.
- Fold in the chopped dill and chives, then season with salt and pepper to taste. Remember that smoked mackerel is already salty, so add salt sparingly.
- Taste and adjust the horseradish, lemon, and seasonings as needed.
- Transfer the pate to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes to allow the flavours to meld.
- Serve garnished with extra dill and a sprinkle of black pepper, alongside crispbread, toast, or vegetable crudités.
Cook’s tips
- For a lighter version, replace half the cream cheese with Greek yogurt.
- You can also add a small dash of smoked paprika for an extra smoky note.
- Make sure the mackerel is thoroughly boned before blending.
Substitutions
- Crème fraîche can be substituted with sour cream or full-fat Greek yogurt.
- Fresh dill and chives can be replaced with a teaspoon of dried dill and a few tablespoons of chopped scallions.
- Prepared horseradish can be swapped for fresh grated horseradish, but start with less as it is much stronger.
Storage & reheating
Store the pate in an airtight container in the fridge for up to 3 days. Stir well before serving.
FAQ
Can I make this pate without a blender?
Yes, you can simply mash the ingredients together with a fork. The texture will be a bit chunkier, but still delicious.
Is this pate suitable for freezing?
It's not ideal to freeze this pate as the texture may become watery upon thawing. It's best enjoyed fresh.
What can I serve with this pate?
It's great on crackers, toasted baguette slices, cucumber rounds, or as a filling for sandwiches. It also works well as a dip for vegetable sticks.
Can I use hot smoked mackerel instead?
Yes, hot smoked mackerel will work, but the flavour will be more intense and smoky. Adjust the horseradish and lemon accordingly.
