🇬🇧 United Kingdom · Food
Classic British Smoked Mackerel Pâté
By eatmundo · July 6, 2026
🇬🇧 UKA delightful and robust starter, this smoked mackerel pâté is incredibly easy to make yet delivers a powerful punch of flavour. Flaky smoked mackerel is blended with cream cheese, butter, and zesty lemon, creating a wonderfully smooth and satisfying spread that pairs perfectly with warm toast.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully remove the skin and any fine pin bones from 200g of smoked mackerel fillets. Flake the mackerel flesh into a medium-sized mixing bowl, ensuring no bones remain for a smooth pâté.
- 2
Add 100g of softened cream cheese and 50g of unsalted butter (also softened) to the flaked mackerel. The softened fats are essential for achieving a creamy, luxurious texture.
- 3
Squeeze in the fresh juice of half a lemon, add one teaspoon of freshly grated horseradish (or prepared horseradish cream for convenience), and a generous grinding of black pepper. At this stage, refrain from adding salt, as smoked mackerel is inherently quite salty.
- 4
Using a fork, or a food processor for an exceptionally smooth consistency, thoroughly mix all the ingredients together until well combined. Taste the pâté and adjust the seasoning as needed, adding more lemon juice, horseradish, or pepper to your preference. Only add salt sparingly if absolutely necessary.
- 5
Gently fold in 2 tablespoons of freshly chopped chives. These delicate herbs provide a mild oniony note and add a lovely vibrant green fleck throughout the pâté, enhancing both flavour and appearance.
- 6
Transfer the finished pâté to a small serving dish or individual ramekins. Cover tightly with cling film, ensuring it touches the surface of the pâté to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes. This chilling period allows the flavours to deepen and the pâté to firm up, making it easier to spread.
- 7
Serve the chilled smoked mackerel pâté with your choice of warm, crusty bread, crisp Melba toast, or refreshing cucumber slices. Garnish with a few extra chives and a lemon wedge for an elegant presentation and an extra burst of freshness.
Frequently Asked Questions
What type of smoked mackerel is best for this pâté?+
Use hot-smoked mackerel for this pâté, as it's already cooked and flakes easily, providing the desired texture and flavor without further preparation. Cold-smoked mackerel is raw and requires cooking, making it unsuitable for a quick pâté.
How can I control the texture of my mackerel pâté?+
For a smoother pâté, blend the ingredients in a food processor until desired consistency. For a chunkier texture, flake the mackerel by hand and then gently mix all ingredients, avoiding over-processing.
How long can I store this pâté, and what's the best way to serve it?+
Store the pâté in an airtight container in the refrigerator for up to 3-4 days. Serve it chilled, allowing it to soften slightly at room temperature for about 10 minutes before serving with toast points or crackers.
What should I do if my pâté tastes too fishy or bland?+
If it tastes too fishy, add more lemon juice and a touch more horseradish or black pepper to brighten and balance the flavor. If it's bland, ensure you've seasoned adequately with salt (if needed, considering mackerel can be salty) and freshly ground black pepper.
