Smoked Mackerel Pâté
Smoked Mackerel Pâté is rich, creamy, and gently smoky, with a bright lift from lemon and a subtle heat from horseradish. Spread over crisp wholegrain toast and finished with cool cucumber and dill, it makes a quick, satisfying lunch or simple starter.
Ingredients
Pâté
- 180 gsmoked mackerel fillets, skin removed
- 100 gcream cheese
- 15 mllemon juice
- 10 gprepared horseradish
- 8 gfresh dill, roughly chopped
- 1 gblack pepper
To serve
- 4 slices (about 140 g)wholegrain bread
- 100 gcucumber
- 4 gfresh dill sprigs
- 2 wedgeslemon wedges
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For the best texture, use peppered hot-smoked mackerel fillets rather than very dry smoked fish.
- •If making ahead, cover and chill the pâté for up to 2 days; let it sit at room temperature for 10 minutes before serving so it spreads easily.
- •For a softer, more elegant starter, serve the pâté with oatcakes or crackers instead of toast.
Background
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.
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