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Speedy mackerel pâté

Name: Speedy mackerel pâté
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 240g pack of peppered smoked mackerel fillets (skin removed); Juice and zest of 1 lemon; 1 tbsp drained capers; 180g Philadelphia Light cream cheese; ½ bunch of fresh parsley or dill; 2 tbsp creamed horseradish; 8 slices of sourdough toast

By: Lottie Covell

Published: 27 Oct 21
Updated: 15 May 25

Find out how to make smoked mackerel pâté with our quick-fix recipe. It would make a sensational speedy starter at your next dinner party and is so tasty that no one will guess it takes just 15 minutes to make!

This mackerel and beetroot salad combination would also make a lovely, bright starter, too.

Or, for something completely different, how about smoked mackerel Scotch eggs?

Easy
February 2018

Test kitchen approved

Serves 4
Hands-on time 15 min

This mackerel and beetroot salad combination would also make a lovely, bright starter, too.

Or, for something completely different, how about smoked mackerel Scotch eggs?

Nutrition: per serving

Calories: 463kcals
Fat: 22g (6.5g saturated)
Protein: 24.3g
Carbohydrates: 40.4g (5.3g sugars)
Fibre: 2.9g
Salt: 2.1g

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Before you start

If you prefer a chunkier, more rustic pâté, chop everything by hand and bind the ingredients together with the cream cheese.

If you want an extra rich pâté, use full-fat cream cheese and finish with a drizzle of good olive oil.

Not a fan of mackerel? Hot-smoked salmon or trout fillets work great too.

Before you start

If you prefer a chunkier, more rustic pâté, chop everything by hand and bind the ingredients together with the cream cheese.

If you want an extra rich pâté, use full-fat cream cheese and finish with a drizzle of good olive oil.

Not a fan of mackerel? Hot-smoked salmon or trout fillets work great too.

Ingredients

240g pack of peppered smoked mackerel fillets (skin removed)
Juice and zest of 1 lemon
1 tbsp drained capers
180g Philadelphia Light cream cheese
½ bunch of fresh parsley or dill
2 tbsp creamed horseradish
8 slices of sourdough toast

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Method

In a food processor whizz the mackerel fillets, the lemon juice and zest, capers, cream cheese, parsley or dill and creamed horseradish. Taste and season, then scrape into a serving bowl.
Sprinkle with extra chopped herbs, lemon zest and black pepper. Serve with 2 slices of sourdough toast per person.

Recipe from February 2018 Issue

Nutrition

Nutrition: per serving

Calories: 463kcals
Fat: 22g (6.5g saturated)
Protein: 24.3g
Carbohydrates: 40.4g (5.3g sugars)
Fibre: 2.9g
Salt: 2.1g

FAQs

Can I make mackerel pâté in advance?
Yes, the pâté can be made up to 48 hours in advance. Keep in a sealed container in the fridge.

delicious. tips

Serve the pâté with sourdough toast for a light lunch or pile on top of a buttery baked potato instead of tuna.
The pâté can be made up to 48 hours in advance. Keep in a sealed container in the fridge.