Smoked Mackerel Pâté recipe

This is a great pâté for using up any mackerel leftovers you may have. Serve this with fresh crusty bread for a lovely, filling lunch.


  • 225g smoked mackerel
  • 100g mascarpone cheese
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. finely chopped red onion
  • 1 tbsp. horseradish cream
  • 1 tsp. grainy mustard
  • Pinch of salt


  1. Crumble the smoked mackerel into a blender and add the cream cheese into the blender with it.

  2. Blend until smooth.

  3. Add the onion and blitz again, then add the horseradish, mustard, and lemon juice. Blend again just to combine then remove from the blender.

  4. Taste the pâté to check the seasoning and then season with the salt – add black pepper if it needs more seasoning.

  5. Cover and refrigerate for at least two hours before serving.

Recipe Details:

  • Author: Laura Young.
  • Published:

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