Saturday 20 January 2018

Smoked mackerel pate

Smoked mackerel pate
Smoked mackerel pate

Smoked fish is especially useful at Christmas, and this economical pâté is great as a starter or a dip for canapés. Smoked trout or hot smoked salmon can be used instead of smoked mackerel if preferred.

Serves four to six as a starter, or as a quick and easy snack served on hot toast.


450g/1lb smoked mackerel fillets

75g/3oz cream cheese

75g/3oz crème fraîche

1-2 tbsps creamed horseradish

Dash of Tabasco

Juice of ½ lemon

Salt and freshly ground black pepper

Celery sticks and crackers and/or brown

bread or melba toast, to serve


Remove the skin from the mackerel fillets discard any bones, then break up the flesh into a bowl. Add the cream cheese, crème fraîche, one tbsp of the horseradish, the Tabasco and lemon juice. Mix thoroughly until well combined, then taste and add the remaining horseradish. Season to taste and transfer to a serving bowl.

Set the bowl of paté on a platter and add a selection of crackers and/or breads and celery sticks for guests to help themselves. It can also be served as canapés, but don't make them up too far in advance

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