Smoked Mackerel Pâté

Smoked Mackerel Pate
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

The recipe

Smoked Mackerel Pâté is not exactly a pâté, but it is definitely not a fish paste either, but this is a great way to prepare smoked mackerel. Mackerel is difficult to cold smoke and so it is mainly hot smoked that is available in the shops. You could use grated fresh horseradish if it is available, which is best, but a jar of horseradish sauce is fine too.  I prefer to mix mine by hand, using a fork. I think a food processor is a bit excessive and it only takes a few seconds with a fork so why create more washing up?  Serve on thinly sliced sour rye bread or on toast.


  • 3 smoked mackerel fillets
  • 50g cream cheese
  • 50g crème fraîche
  • 2 tbsp horseradish sauce (or grated fresh horseradish)
  • 2 tsp lemon juice
  • a small handful fresh dill, chopped
  • salt and pepper to taste


Step 1

Remove the skin from the fillets and discard. Flake the mackerel into a bowl and add the cream cheese, crème fraîche and the horseradish sauce and mix together with a fork. Stir in the lemon juice and mix in the chopped dill, check the seasoning and serve.

Recipe Type: , , Ingredients:
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