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Smoked Mackerel Pate

Equipment needed

  • Fork
  • bowl
  • tablespoon
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Smoked mackerel pate
(Serves 3)
Preparation time: 10 minutes


  • 3 hot-smoked mackerel fillets
  • 250g low fat crème fraiche or plain yogurt
  • 3 tbsp horseradish sauce
  • Lemon to squeeze
  • Small handful of herbs such as dill and parsley
  • Black pepper


  1. Skin the mackerel fillets and do a quick check for any bones – there are always a few. Flake the fish into a bowl and mash with the fork until smoothish.
  2. Add the crème fraiche / yogurt and horseradish and mix until smooth and creamy.
  3. Add a good grinding of black pepper, and lemon juice to taste, then fold through the herbs. Serve with soda bread or crisp toast.

Budget tips: If you don’t have any herbs to hand try a low fat cream cheese flavoured with herbs instead of the crème friaiche.

Storage: Can be kept in the fridge in a sealed container and consumed within 3 days.

Swaps and additions: Swap the crème freche for natural or greek yogurt, or use a mixture of both. Choose your favourite flavours to complement this pate such as chives, cayenne or chilli.

Serving suggestions: Great on top of soda bread or a baked potato, in a pitta or with carrot and cucumber sticks.