Smoked Mackerel Pate

Matte Black Bowls
by Matte Black Bowls
4 People
10 min

In Scotland during the summer months, there is a great amount of local and fresh mackerel fish. Smoked mackerel is quite a strong taste, but really so delightful when made into a pate with fresh lemon and parsley and softened with cream cheese and yoghurt. It is a lovely addition to a summer lunch or BBQ, works as an appetizer for hosting, or made as an part of a fish sharing platter like we did! Serve with some crackers or spread onto bread or toast. Smoked Mackerel is sold cooked in 2 fillet packets mostly, which is what I used. Make sure there are no big bones in the fillets before mixing it all together! But honestly, this can be pulled together in a matter of minutes – maximum reward for minimum effort!

Note: 4 servings is as a starter with bread.

Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • Around 200g (2 fillets) of Smoked Mackerel
  • 1 Lemon, zested and juices
  • 1 TBSP Horseradish 
  • 2 TBSP Chopped Parlsey 
  • 150g Cream Cheese
  • 2 TBSP Natural Yoghurt
  • Black Pepper 

Remove the skin from the mackerel, and make sure there are no big bones. 
Place the fish with the rest of the ingredients into a blender and blend into a rough paste. If you don’t have a blender, it can also work to chop the mackerel quite finely, and mash the rest of the ingredients in with a fork. This will make a bit of a coarser pate. 
Spoon into a bowl and fish with some more parsley.
Matte Black Bowls
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