How To Make Smoked Mackerel Pate
I love smoked mackerel pate. I like smoked salmon pate, and crab pate, but I truly love smoked mackerel pate. It’s so flavorful and robust, but so easy to make. This smoked mackerel recipe is always a real hit, and people are impressed that it’s homemade. They’re even more impressed that it’s a super easy recipe.
You can use peppered smoked mackerel, just skip the step where you add lots of pepper, or at least take it easy at that stage. You don’t need to buy the best looking smoked mackerel fillets. I choose whichever sort is on sale, and can often get a bargain either with “mackerel pieces”, or with mackerel reaching its sell-by date. I just make the pate that day for immediate consumption.
Serve on toast, or on sliced French bread, on oatcakes, or on toasted ciabatta. You can serve it as an appetizer, or as part of a picnic style lunch, or use it as a sandwich filling. I’ve even served it alongside cheese and biscuits at the end of a meal, and it went down a treat.
Do try not to eat it directly from the refrigerator with a spoon.
- Prep time:
- Cook time:
- Ready in:
- Feeds: 4-6
- 1 cup cream cheese
- 2 smoked mackerel fillets
- 1 lemon – zest and juice
- Half cup Greek yogurt
- Black pepper
- Zest the lemon
- Juice the lemon
- Pop the lemon zest, juice and the cream cheese to the food processor
- Add a good grinding of black pepper
- Zap in the food processor until well blended and soft
- Remove the skin from the mackerel and discard
- Flake the smoked mackerel, taking care to remove any bones
- Separate out about a quarter of the flakes, choose the prettiest bits with no skin on, as you’ll add these last to stay chunky
- Add the less pretty 3/4 of the fish to the food processor and zap til well mixed in
- Check the consistency of your pate – if it’s too thick add some of the yogurt, until the consistency is just right for you
- Add in the pretty bits of smoked mackerel and zap for just a few seconds so it mixes in but isn’t totally incorporated
- Take the pate out of the food processor
- If needed you can mix it a bit more by hand to avoid smushing the mackerel pieces
- Pop the pate into a nice dish, cover and refrigerate for a minimum of 15 minutes or maximum of 24 hours