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smoked mackerel pâté

Updated: Nov 14, 2020

Now that picnic weather is starting in the UK (though admittedly the weather has taken a turn today for the grey and rainy), I’ve been craving smoked mackerel pâté, so I did a bit of tinkering with my favourite versions and it was just how I love it. So delicious and the kids are CRAZY FOR IT.

Serves 10-15 for canapés or 6 for a light supper/entrée


450g smoked mackerel

200g cream cheese

150g crème fraîche

Juice of 2 lemons

2 Tbsp creamed horseradish

2 Tbsp capers, drained

a small bunch of parsley, roughly chopped

sea salt and pepper

½ tsp freshly grated nutmeg


Cut the mackerel in to rough pieces and add with the rest of the ingredients except salt and pepper in to a food processor. Pulse until the mackerel has all been processed, then add salt and pepper to taste. Don't over-process or it will become too runny. Refrigerate for a few hours so it becomes a little firmer and the flavours all get to meld together. I like to eat this with all sorts of things, but mainly vege crudites. It would be perfect on little bruschetta rounds with a few capers and parsley or cornichons on top.

I used peppered smoked mackerel for this, as that was all that was available, so either peppered or not will work beautifully! Just adjust the seasoning.

Print Version:

Mackerel Pâté - Printable Version
Download • 209KB


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