Parsley-Coated Smoked Mackerel Pâté recipe

A beautiful pâté that tastes as good as it looks. Serve with warm granary bread, lightly buttered.


  • 250g smoked mackerel
  • 6 tbsp. fromage frais
  • 3 tbsp. chopped parsley
  • 2 tsp. green peppercorns
  • Grated zest of one lemon
  • Olive oil
  • Salt and pepper to season


  1. Flake the mackerel into a blender, getting rid of any bones.

  2. Add the peppercorns to the mackerel along with the lemon zest.

  3. Add the fromage frais and blitz quickly to form a coarsely textured pâté.

  4. Turn the pâté out onto a plate and shape into a small ball.

  5. Get a small bowl. Lightly oil the inside of the bowl, sprinkling the parsley over the oil and shaking until the parsley is covering the bowl evenly.

  6. Put the pâté into the bowl, pressing down lightly.

  7. Turn the pâté out onto a plate. Cover with cling film and put into the fridge for around an hour before serving.

Recipe Details:

  • Author: Laura Young.
  • Published:

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