Smoked Mackerel Pâté

I often serve this super easy and quick-to-make Mackerel Pâté when I have guests. It is a light and tasty way to begin the proceedings with a glass of wine pre-dinner or lovely when having a Pimms outside in the summer sunshine. 

You can prepare this well in advance as it keeps superbly and it actually tastes better after a few hours in the fridge as it gives the mixture a chance to "seethe" nicely and for the flavours to blend. 

AND best of all, for busy Mums and anxious cooks - no cooking required! 


Smoked Mackerel Pâté

For enough to serve 3 -4 peckish people

You will need: 

• 1 x smoked Mackerel fillet from the fridge section of your supermarket 

I choose the peppered variety as I love the extra zing. They are often sold in packs of 3 or 4 fillets so you can double the quantities in this recipe or use the remaining Mackerel for a fabulous Kedgeree (my recipe for this iconic dish will be posted anon) 

• 2 tablespoons of chopped fresh dill 
• About 1 and 1/2  largish tablespoons of Crème fraîche (or sour cream)
• A good squeeze of lemon juice
• Freshly ground black pepper 
• Magic Ingredient - 1 heaped teaspoon of Creamed Horseradish

(I use a really superior brand which I find to be creamy and sharp and just right - you will have to find your own favourite by experimentation or perhaps bribe friends who are travelling to the UK to go to the Queens choice of providore in Piccadilly for you ) 

Simply do the following: 

Peel off  the skin from the back of the mackerel fillet and place in a bowl.

 Using a fork, flake (break up) the fish 

Add the Crème fraîche

and gently mix together. 

Now add the chopped dill and your 
Magic Ingredient of Creamed Horseradish 
along with a generous squeeze of fresh lemon juice. 

Season with freshly ground black pepper. 

At this point, cover the pâté and pop in the fridge until you are ready to serve it. 

~~~~~~~

Serve chilled with a twisted slice of lemon and an extra dill sprig to garnish and your favourite crackers, dry biscuits, Sardinian flat bread or sour dough. 

It won't last long! 


Ruthie Phillips