Skip to main content

Smoked mackerel pâté

Serve smoked mackerel pate can be served with toast and salad as lunch, light meal, or starter for a formal dinner. Serve on bite size pieces of toast as appetizer, garnished with herbs, slices of cucumber or tomato or lemon slices.


4 oz butter (unsalted, softened)
1 lemon (juice, zest is optional)
  seasoning (to taste, fileny ground pepper)
6 oz mackerel (smoked mackerel, skinned and boned, coarsely shredded)
1 T herbs (optional, fresh chopped herbs, to mix in or to decorate)


Put the mackerel, butter, mayonnaise, lemon juice and zest in the bowl of thr food processor.

Blend for 1 minute, season, and process 30-60 seconds more. Mix in the herbs, if using.

Chill for 30 minutes, or until needed.

Distribute pate among individual bowls or plates.

Garnish and serve with toasted bread.

Total time
15 minutes
Cooking time
Preparation time
6 servings


Smoked mackerel is usually packed as fillets, and 6 ounces would make about 4 fillets.

Don´t give up if you don´t have a food processor, chop the fish finely and mix by hand, use mortar and pestle, or a food mill with a coarse grid.

Serve garnished with parsley and lemon slices, lettuce leaves, cherry tomatoes, halved, and other vegetables. For more flavour, substitute mayonnaise with one of its variations or some other sauce, as horseradish sauce, for instance.


British cuisine

Chill the pâté directly in individual bowls.

The smoked mackerel pate is an easy and elegant dish for a festive meal.

easy, mix, chill
spread, dip, buffet
British food recipes
Food in Europe