Luxury smoked mackerel pâté

    1 hour 10 min

    This smoked mackerel pâté is absolutely divine. We have been working on this recipe for many years to get it right and have achieved a rich consistency and a smooth texture, perfect for those who love fish and shy away from the more traditional liver pâté. Best served on crusty bread at the beach.

    80 people made this

    Serves: 4 

    • 3 hot-smoked mackerel fillets
    • 55g cream cheese
    • 60ml soured cream
    • 1 tablespoon lemon juice
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh chives
    • 1 pinch paprika
    • 1 pinch ground nutmeg
    • salt and pepper, to taste
    • lemon wedges, for garnish
    • chopped watercress, for garnish

    Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

    1. Remove any skin or bones from the mackerel and flake into a food processor. Add the cream cheese, soured cream, lemon juice, fresh herbs and spices and blend until smooth. Transfer to a serving dish and chill in the fridge for at least 1 hour. Garnish with lemon wedges and watercress and serve.

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    Reviews in English (3)


    I used lime instead of gave it a nice broader flavour  -  14 May 2016


    I just made this, and it's very tasty! I happened to have all the ingredients in the fridge, and it took all of 10 minutes to make. Perfect!  -  01 Sep 2014


    Yummy. Very nice dish which is bursting with flavor. I added another fillet of fish which I flaked into the finished pate to add a little texture but apart from that made it as recipe. Really good thanks.  -  03 Jun 2014