Peppered smoked mackerel pâté

    1 hour 10 min

    A fantastically easy fish pâté that's also really cheap. Makes a great appetiser for parties. Serve with oatcakes. Serves 4 to 6 as a starter.

    36 people made this

    Serves: 4 

    • 200 to 250g peppered smoked mackerel
    • 1 tablespoon plain yoghurt
    • 50g cream cheese
    • 25g horseradish sauce
    • black pepper, to taste
    • juice of 1/4 lemon

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

    1. Remove the skin from fish, and flake roughly into a food processor. Add all other ingredients and blend till smooth. Taste test and adjust seasoning if desired. Spoon into a small dish, or individual ramekins and leave in the fridge to firm up, about 1 hour, before serving.


    If you are unable to find peppered mackerel, use plain. Be sure to add lots of extra pepper in this case.

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    Reviews in English (2)


    I had 300g of peppered mackerel so I used 70g crème fraiche in lieu of the recipe's yoghurt and cheese (as I had lots and it's ideal), 35g horseradish sauce., 20g lemon juice., and extra black pepper. We found these proportions worked very well. Delicious with sliced dill pickle and thin crispy buttered toast.  -  11 Aug 2017


    This is the most delicious mackerel pate I've ever made!  -  14 Feb 2016