📝 About This Recipe
This velvety, smoky spread is a tribute to the rugged Atlantic coastline, where oily fish are transformed by the alchemy of wood smoke. We balance the deep, savory richness of the mackerel with the sharp brightness of lemon zest and the sophisticated heat of fresh horseradish. It is an effortless yet elegant appetizer that highlights the incredible depth of cured seafood, perfect for a seaside lunch or a refined dinner party starter.
🥗 Ingredients
The Seafood Base
- 300 grams Smoked Mackerel Fillets (skins removed and pin bones discarded)
The Creamy Binder
- 200 grams Cream Cheese (full-fat, softened at room temperature)
- 2 tablespoons Crème Fraîche (adds a necessary lactic tang)
- 25 grams Unsalted Butter (very soft, for a silky mouthfeel)
Aromatics and Seasoning
- 1 tablespoon Fresh Horseradish (finely grated; or use 2 tsp of hot creamed horseradish)
- 1 Lemon (zest and juice required)
- 1 small Shallot (minced as finely as possible)
- 1 tablespoon Capers (drained and roughly chopped)
- 2 tablespoons Fresh Dill (finely chopped, plus extra for garnish)
- 1 tablespoon Fresh Chives (finely snipped)
- 1/4 teaspoon Smoked Paprika (for a hint of color and warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (to taste, as the fish is already salty)
👨🍳 Instructions
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1
Begin by preparing the fish. Peel the skin off the smoked mackerel fillets and discard. Use your fingers to flake the flesh into a bowl, carefully feeling for and removing any small pin bones.
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2
In a separate large mixing bowl, beat the softened cream cheese, crème fraîche, and soft butter together until the mixture is completely smooth and aerated.
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3
Add the finely minced shallot and chopped capers to the cream cheese mixture. The shallots provide a delicate crunch and acidity.
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4
Fold in the grated fresh horseradish and the zest of the entire lemon. Squeeze in half of the lemon juice to start.
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5
Add the smoked paprika and a generous amount of freshly cracked black pepper. Hold off on adding salt until the very end.
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6
Introduce the flaked mackerel to the bowl. For a rustic, chunky texture, use a fork to fold it in. For a smoother mousse, you can use a food processor, but pulse briefly to avoid a gummy consistency.
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7
Stir in the fresh dill and chives gently, ensuring the herbs are evenly distributed throughout the paté.
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8
Taste the paté. Add the remaining lemon juice if it needs more brightness, or a pinch of sea salt if the smokiness needs more lift.
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9
Transfer the mixture into a serving ramekin or a decorative glass jar, smoothing the top with the back of a spoon.
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10
Cover the container with plastic wrap and refrigerate for at least 1 hour. This 'resting' period allows the flavors of the horseradish and herbs to infuse the cream.
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11
Before serving, take the paté out of the fridge for 15 minutes to take the chill off; this improves the texture and allows the oils in the fish to shine.
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12
Garnish with a final sprinkle of fresh dill and a light dusting of smoked paprika for a professional finish.
💡 Chef's Tips
Ensure your cream cheese and butter are truly at room temperature to avoid lumps in your base. If the mackerel is very oily, add an extra teaspoon of lemon juice to cut through the richness. For a sophisticated twist, try adding a teaspoon of gin to the mixture—the botanicals pair beautifully with the smoke. Always remove the grey 'blood line' from the mackerel fillets if you prefer a milder, less 'fishy' flavor profile. This paté keeps well in the fridge for up to 3 days, but does not freeze well due to the dairy content.
🍽️ Serving Suggestions
Serve with warm, thick-cut sourdough toast or dark rye bread for a traditional Nordic feel. Pair with quick-pickled cucumbers or red onions to provide a crisp, acidic contrast. Accompany with a chilled glass of crisp Sauvignon Blanc or a dry, peppery Rosé. For a low-carb option, serve inside endive (chicory) leaves or on thick slices of cucumber. A side of cornichons or pickled radishes adds a wonderful textural pop.