📝 About This Recipe
This luxurious Smoked Mackerel Pâté is a celebration of the British seaside, balancing the deep, oil-rich richness of hot-smoked fish with the sharp, bright zing of citrus and heat. Using high-quality smoked fillets, we create a texture that is both creamy and satisfyingly chunky, making it a sophisticated addition to any brunch or appetizer spread. It’s an effortless yet elegant dish that transforms humble pantry staples into a gourmet masterpiece perfect for entertaining.
🥗 Ingredients
The Fish Base
- 300 grams Hot-smoked Mackerel Fillets (skin removed and pin bones checked)
- 1 tablespoon Lemon juice (freshly squeezed)
The Creamy Binder
- 200 grams Cream Cheese (full-fat, at room temperature)
- 2 tablespoons Crème Fraîche (adds a lovely tang)
- 25 grams Unsalted Butter (very soft)
Aromatics and Seasoning
- 2 teaspoons Prepared Horseradish (adjust to your heat preference)
- 1 teaspoon Dijon Mustard (smooth)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (chopped, plus extra for garnish)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Smoked Paprika (for a subtle hint of color and smoke)
- 1 pinch Sea Salt (taste first, as the fish is salty)
For Serving
- 1 tablespoon Capers (drained and patted dry)
- 4-5 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Begin by preparing the smoked mackerel. Gently peel the skin away from the fillets and discard. Use your fingers to flake the fish into a bowl, carefully feeling for any small pin bones that may have been missed during processing.
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2
In a large mixing bowl, combine the room-temperature cream cheese, softened butter, and crème fraîche. Use a wooden spoon or a spatula to beat them together until the mixture is smooth and completely homogenous.
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3
Add the prepared horseradish, Dijon mustard, lemon zest, and lemon juice to the cream cheese mixture. Stir well to incorporate these bright, acidic flavors.
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4
Fold in the finely snipped chives, chopped dill, and smoked paprika. The herbs should be evenly distributed throughout the cream base.
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5
Add about two-thirds of the flaked mackerel to the bowl. Using a fork, mash the fish into the cream mixture. You want this portion to be relatively smooth to provide the 'body' of the pâté.
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6
Add the remaining third of the mackerel. Gently fold this in with a spoon, being careful not to over-mix. This ensures your pâté has lovely, chunky flakes of fish for a rustic texture.
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7
Taste the mixture. Add the freshly cracked black pepper and a pinch of sea salt if needed. Remember that the fish and capers (if using) are naturally salty, so season judiciously.
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8
Transfer the pâté to a serving crock or small ramekins. Smooth the top with the back of a spoon.
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9
Cover the dish with plastic wrap and refrigerate for at least 30 minutes. This allows the fats to firm up and the flavors to meld beautifully.
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10
Before serving, remove from the fridge for 10 minutes to take the chill off, which improves the flavor profile.
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11
Garnish the top with the reserved fresh dill, a few drained capers, and a light dusting of smoked paprika for a professional finish.
💡 Chef's Tips
For the best flavor, use 'hot-smoked' mackerel rather than cold-smoked; the texture is much better for mashing into a spread. If you prefer a perfectly smooth mousse-like texture, you can pulse all ingredients in a food processor, but the hand-flaked method offers a superior mouthfeel. Always check the mackerel for bones twice—nothing ruins a pâté faster than a stray pin bone. If the mixture feels too stiff, add an extra teaspoon of crème fraîche or a tiny splash of heavy cream to loosen it up. This pâté keeps well in the fridge for up to 3 days, but it is not suitable for freezing as the dairy may separate.
🍽️ Serving Suggestions
Serve alongside warm, thick-cut sourdough toast or dark rye bread for a traditional Nordic feel. Pair with quick-pickled red onions or cucumbers to cut through the richness of the oily fish. Accompany with a crisp, dry white wine like a Sancerre or a chilled glass of dry apple cider. Use as a dip for crunchy vegetable crudités like celery sticks, cucumber rounds, and peppery radishes. For a sophisticated lunch, serve a large dollop over a bed of dressed watercress and rocket salad.