Smoky mackerel pate

Smoky mackerel pate


Be the first to make this!

About this recipe: This smoky mackerel pate is a tasty and easy starter for a casual dinner party. Serve with some crusty bread and some lemon wedges.


Serves: 8 

  • 450g hot-smoked mackerel fillets, skin removed and flesh flaked
  • 200ml creme fraiche
  • 110g melted butter
  • juice of 1/2 lemon
  • salt and pepper, to taste
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh parsley
  • lemon wedges, to garnish

Prep:5min  ›  Extra time:3hr setting  ›  Ready in:3hr5min 

  1. Line a 450g terrine with cling film. Combine all of the ingredients, except the lemon wedges, in a food processor and blend until smooth. Spoon into the prepared terrine and chill in the fridge for 3 hours. Garnish with lemon wedges.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate