Smoked Mackerel pate

Are you buying ready made smoked mackerel pate? Start making your own, it is so easy & will taste a lot nicer at a fraction of the price.

Any leftover cooked salmon, hake, mussels, etc… Substitute those to the mackerel and try them with this recipe…

200g smoked mackerel fillets, (bones & skin removed)
100g crème fraîche
50g mayonnaise
1 tablespoon lemon juice
1 tablespoon chopped fresh dill or parsley (optional)
Salt and pepper, to taste
A pinch of cayenne pepper, paprika or a dash of hot sauce (optional, for a bit of heat)
Toasted bread or crackers, to serve

1 Prepare the Mackerel: • Break the smoked mackerel fillets into pieces, checking for any remaining bones and removing them
2 Blend the Ingredients: • In a food processor, combine the smoked mackerel, crème fraîche, mayonnaise, and lemon juice. Blend until smooth. If you prefer a chunkier texture, pulse the mixture until it reaches your desired consistency.
3 Season the Pâté: • Add the chopped fresh dill (if using), and season with salt, pepper, and cayenne pepper or hot sauce to taste. Blend briefly to incorporate the seasoning
4 Taste the pâté and adjust the seasoning if necessary, adding more lemon juice, salt, or pepper as desired
5 Transfer the pâté to a serving dish, cover, and chill in the refrigerator for at least 30 minutes to allow the flavors to meld ( will store covered with cling film (no air) in the fridge for 4-5 days)
6 Serve the smoked mackerel pâté with lemon wedges on the side and accompanied by toasted bread or crackers
7 Enjoy your homemade smoked mackerel pâté

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