Smoked Mackerel Pâté

Nutrition · per serving

Steps

1. 1

   Toast the wholegrain bread until crisp and golden at the edges, either in a toaster or under a grill. While it toasts, thinly slice the cucumber and roughly chop the dill for the pâté if not already prepared.

   4 slices (about 140 g) wholegrain bread100 g cucumber8 g fresh dill, roughly chopped
2. 2

   Flake the smoked mackerel fillets into a bowl, checking carefully for any pin bones and discarding them. Add the cream cheese, lemon juice, prepared horseradish, chopped dill, and black pepper.

   180 g smoked mackerel fillets, skin removed100 g cream cheese15 ml lemon juice10 g prepared horseradish8 g fresh dill, roughly chopped1 g black pepper
3. 3

   Mash with a fork for a slightly coarse texture, or blend briefly for a smoother pâté. Taste and adjust with a little more lemon if you want it brighter; the mackerel is already salty, so extra salt is usually unnecessary. The pâté should be creamy but still hold its shape on toast.

   180 g smoked mackerel fillets, skin removed100 g cream cheese15 ml lemon juice10 g prepared horseradish8 g fresh dill, roughly chopped1 g black pepper
4. 4

   Spread the smoked mackerel pâté generously over the hot toast. Top with cucumber slices, garnish with dill sprigs, and serve immediately with lemon wedges for squeezing over.

   4 slices (about 140 g) wholegrain bread100 g cucumber4 g fresh dill sprigs2 wedges lemon wedges

Origin & History

Smoked fish pâtés have long been a practical part of British home cooking, making good use of preserved fish from the country’s coastal smoking traditions. Smoked mackerel pâté became especially popular in the late 20th century as an easy starter or light lunch, often paired with toast, lemon, and fresh herbs.