📝 About This Recipe
This exquisite pâté captures the essence of the British seaside, balancing the rich, oily depth of traditionally smoked mackerel with a vibrant citrus lift. By folding flaked fish into a velvety base of crème fraîche and cream cheese, we create a texture that is simultaneously decadent and light. It is a sophisticated, no-cook starter that celebrates the bold, smoky flavors of the Atlantic in every creamy bite.
🥗 Ingredients
The Fish
- 400 grams Smoked Mackerel Fillets (skins removed and pin bones discarded)
The Creamy Base
- 200 grams Full-fat Cream Cheese (softened at room temperature)
- 100 grams Crème Fraîche (provides a necessary acidic tang)
- 50 grams Unsalted Butter (very soft, for added richness)
Aromatics and Seasoning
- 1 Fresh Lemon (zested and juiced)
- 2 teaspoons Hot Horseradish Cream (adjust to taste for desired heat)
- 1 teaspoon Dijon Mustard (for a subtle piquant depth)
- 2 tablespoons Fresh Dill (finely chopped, plus extra for garnish)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Capers (drained and roughly chopped)
- 1/4 teaspoon Smoked Paprika (for a hint of color and warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Sea Salt (use sparingly as the fish is naturally salty)
For Serving
- 4-5 pieces Radishes (thinly sliced for crunch)
- 1 loaf Sourdough Bread (thickly sliced and toasted)
👨🍳 Instructions
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1
Begin by preparing the mackerel. Peel away the skin from the fillets and discard. Using your fingers, flake the fish into a bowl, carefully feeling for and removing any small pin bones.
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2
In a large mixing bowl, combine the softened cream cheese, crème fraîche, and the very soft unsalted butter.
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3
Using a whisk or a fork, beat the creamy base until it is completely smooth and aerated. This ensures a light, spreadable consistency.
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4
Stir in the lemon zest, 1 tablespoon of lemon juice, horseradish, and Dijon mustard. Mix until fully incorporated.
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5
Add the chopped dill, snipped chives, and chopped capers to the creamy mixture. Fold gently to distribute the herbs evenly.
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6
Add about two-thirds of the flaked mackerel to the bowl. Use a fork to mash the fish into the cream, breaking it down until a relatively smooth paste forms.
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7
Add the remaining third of the mackerel. Fold this in gently with a spatula, leaving some larger flakes intact to provide a rustic, chunky texture.
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8
Season with the smoked paprika and freshly cracked black pepper. Taste the pâté before adding salt, as the smoked fish and capers are often salty enough.
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9
If the mixture feels too stiff, add an extra teaspoon of lemon juice or a splash of crème fraîche to loosen it.
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10
Transfer the pâté to a decorative serving bowl or individual ramekins. Smooth the top with the back of a spoon.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the butter to firm up the texture.
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12
Remove from the refrigerator 10 minutes before serving to take the chill off, which enhances the flavor of the oils in the fish.
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13
Garnish with a sprig of fresh dill, a dusting of paprika, and the sliced radishes just before presenting.
💡 Chef's Tips
For the best flavor, use 'hot-smoked' mackerel rather than cold-smoked; it has the flaky texture required for a pâté. Avoid using a food processor if you prefer a rustic texture; over-processing can turn the pâté into a gummy, unappealing paste. If you find the mackerel flavor too intense, increase the ratio of cream cheese to fish. Always zest your lemon before juicing it to get the maximum aromatic oils from the skin. This dish keeps well in the fridge for up to 3 days, making it an excellent make-ahead appetizer.
🍽️ Serving Suggestions
Serve with warm, charred sourdough or dark rye bread for a robust contrast. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the richness. Accompany with quick-pickled cucumbers or red onions to provide a sharp, vinegary counterpoint. For a lighter option, use chicory (endive) leaves or celery sticks as gluten-free vehicles for the pâté. A chilled glass of dry apple cider also complements the smoky, salty profile of the mackerel beautifully.