Smoked Mackerel Pâté

This deeply flavoured pâté takes no time at all and can be easily tweaked to reflect your own tastes – maybe with a dash of cayenne pepper or paprika. For added fire you could use our peppered smoked mackerel instead. We also have a version of this made with smoked rainbow trout.

CLICK HERE TO BUY SMOKED MACKEREL FILLETS

  • Prep Time10 min
  • Total Time10 min
  • Serving Size4
  • Course
    • Starter
  • Cooking Method
    • Blend

Ingredients

  • 2 smoked mackerel fillets, skin removed
  • 3tsp extra-virgin olive oil
  • 2tbsp crème fraîche
  • 1tsp horseradish sauce
  • Juice of 1 lemon
  • 1tsp chopped dill
  • 1 bunch of chives, chopped
  • Sea salt and black pepper

Method

1

Place one of the smoked mackerel fillets in a food processor with the oil, crème fraîche, horseradish sauce and lemon juice.

2

Pulse the ingredients until they form a textured pâté.

3

Taste and adjust the seasoning, adding more lemon juice if required, then pulse the mixture two or three more times.

4

Flake the remaining smoked mackerel fillet with your fingers and fold it into the pâté along with the dill.

5

Transfer the pâté to a serving dish, sprinkle the chives over the top and serve with oatcakes or your favourite bread, toasted, buttered and still warm.

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Covid-19: Update

Although the rules for self-isolation have changed across the UK, fluctuating infection rates mean the possibility of disruption to the supply chain remains.

Until further notice please DO NOT CONTACT US unless your delivery is more than 24 hours late. The packaging we use is designed to preserve the freshness of your order for longer than is normally required, especially during the colder months.

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Thank you for your patience, understanding and ongoing support.

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