The Easiest Posh Starter
Smoked mackerel pâté is one of those dishes that looks like you’ve made a proper effort but takes ten minutes flat. We sell smoked mackerel fillets ready to go: peel the skin off, break the flesh up with a fork, and you’re three minutes from finished. Cheaper than smoked salmon, fancier than tinned tuna, and frankly better than both.
Method
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Prepare the mackerel. Peel the skin off the fillets. It comes away easily once you get a corner started. Check for any pin bones (most fillets are pin-boned but it pays to check) and pick them out with your fingers or tweezers. Break the flesh into rough chunks in a bowl.
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Combine. Add the cream cheese, horseradish, lemon juice, and most of the chopped herbs. Crack over plenty of black pepper. You probably won’t need extra salt; smoked mackerel is salty enough.
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Mix to taste. Mash with a fork for a chunky, rustic pâté, or blitz in a food processor for 5-10 seconds if you want it smoother. Don’t over-process: you want texture, not baby food.
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Taste and adjust. This is the bit most people skip. Try it. Need more lemon? Add lemon. Wants more horseradish kick? Add horseradish. Too thick? A splash of olive oil or crème fraîche loosens it.
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Chill. Scrape into a bowl or small ramekins. Smooth the top, scatter the remaining herbs, squeeze of lemon. Cover and chill for at least 30 minutes. Overnight is even better as the flavours come together.
Serving Suggestions
- Sourdough toast, melba toast, or oatcakes
- Slices of cucumber if you’re keeping it light
- A green salad with lemon vinaigrette
- A glass of dry white wine or a cold pint
For a posh starter: serve in little ramekins with toast soldiers. For a lunch: spread thickly on rye bread with sliced radish.
Tips From the Counter
- Use plain smoked mackerel. The peppered, hot-smoked, and flavoured versions all work but the plain stuff gives you the most flexibility. Add your own seasoning to taste.
- Cream cheese or crème fraîche? Cream cheese gives a richer, more spreadable pâté. Crème fraîche gives a lighter, tangier result. Half-and-half is brilliant.
- Skip the food processor. Honestly, fork-mashed is better. Texture matters with a pâté.
- Make ahead. Keeps 3 days covered in the fridge. Travels well. Top it with a thin layer of melted butter and it’ll last even longer.
Variations
- Smoked salmon pâté: Swap the mackerel for offcuts of smoked salmon. Same method, slightly different (lighter) result.
- Smoked trout pâté: Brilliant if you can get it. Similar to mackerel but a bit more delicate.
- Mackerel and beetroot: Add a couple of tablespoons of grated cooked beetroot. Looks great, tastes brilliant.
Buy Smoked Mackerel
We do plain hot-smoked mackerel fillets that work perfectly for pâté. Buy smoked mackerel fillets online for next-day delivery across all BH postcodes, or pick up from the counter.
Also worth a look: smoked mackerel pâté ready-made if you can’t be bothered (no judgement). Free delivery, £40 minimum order.