📝 About This Recipe
This velvety, smoky spread is a tribute to the rugged Atlantic coast, where oily fish are transformed by the alchemy of wood smoke. It strikes a sophisticated balance between the rich, flaky mackerel and the sharp, bright acidity of lemon and capers. Whether served at a posh dinner party or as a simple seaside lunch, this pâté is an effortless classic that celebrates the depth of preserved seafood.
🥗 Ingredients
The Seafood Base
- 300 grams Hot-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 subtle tang)
- 25 grams Unsalted butter (very soft, for extra richness)
Aromatics and Seasoning
- 1 tablespoon Fresh horseradish (finely grated, or use high-quality creamed horseradish)
- 1/2 lemon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Dijon mustard (for a gentle heat)
- 1 tablespoon Capers (drained and finely chopped)
- 2 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Fresh chives (finely snipped)
- 1/4 teaspoon Smoked paprika (for a hint of color and depth)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Sea salt (to taste, be careful as the fish is salty)
For Garnish
- 1 teaspoon Extra virgin olive oil (for drizzling)
- 3-4 pieces Fresh dill sprigs (for decoration)
- 1/2 teaspoon Pink peppercorns (crushed lightly)
👨🍳 Instructions
-
1
Begin by preparing the mackerel. Gently peel away the skin from the fillets and use your fingers to flake the flesh into a bowl, carefully checking for and removing any small pin bones.
-
2
In a large mixing bowl, combine the softened cream cheese, crème fraîche, and the very soft unsalted butter. Beat them together with a wooden spoon until the mixture is smooth and aerated.
-
3
Add the lemon zest, lemon juice, Dijon mustard, and grated horseradish to the cream cheese base. Stir well to ensure the flavors are evenly distributed.
-
4
Fold in the chopped capers, fresh dill, and chives. These provide the essential 'pop' of freshness against the oily fish.
-
5
Add approximately two-thirds of the flaked mackerel to the bowl. Using a fork, mash the fish into the cream cheese mixture until you reach a relatively smooth consistency.
-
6
Add the remaining third of the mackerel and fold it in gently. This technique ensures the pâté has a wonderful texture with some larger, meaty chunks of fish.
-
7
Season the mixture with the smoked paprika and plenty of freshly cracked black pepper. Taste the pâté before adding salt, as the smoked fish and capers are naturally quite salty.
-
8
If the mixture feels too stiff, add an extra teaspoon of crème fraîche to loosen it to your desired spreading consistency.
-
9
Transfer the pâté into a ramekin or a small serving bowl. Smooth the top with the back of a spoon.
-
10
Cover the bowl with beeswax wrap or plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld and the texture to firm up slightly.
-
11
Before serving, remove the pâté from the fridge for 10 minutes to take the chill off, which enhances the flavor of the smoke.
-
12
Garnish with a light drizzle of olive oil, a few sprigs of fresh dill, and a scattering of crushed pink peppercorns for a professional finish.
💡 Chef's Tips
Always use hot-smoked mackerel rather than cold-smoked; the texture is flaky and cooked, which is essential for a pâté. For a smoother, mousse-like texture, you can pulse the ingredients in a food processor, but be careful not to over-process or it will become oily. If you find the mackerel flavor too intense, increase the ratio of cream cheese slightly. This pâté keeps beautifully in the fridge for up to 3 days, but do not freeze it as the dairy will split. To make it dairy-free, substitute the cream cheese and crème fraîche with a thick cashew-based cream and a squeeze of extra lemon.
🍽️ Serving Suggestions
Serve with warm, thick slices of toasted sourdough or dark rye bread. Pair with quick-pickled cucumbers or red onions to cut through the richness of the fish. Accompany with a crisp, chilled glass of Sauvignon Blanc or a dry English sparkling wine. Offer as part of a seafood platter with smoked salmon, cooked prawns, and lemon wedges. Use as a sophisticated topping for small blinis or cucumber rounds for an elegant canapé.