A creamy, healthy smoked mackerel pâté or dip with lemon and horseradish. Fast & flavourful and perfect for lunches, snacks or entertaining. If you're looking for a quick lunch that's big on flavour for minimal effort, this easy smoked mackerel pâté is the one. It's high in protein, full of omega-3, and takes just 5 minutes to make. It's light, creamy and smooth with a rich flavour and perfect for spreading. You can tweak the flavour exactly how you like it, and it's perfect on toast, crackers, or piled generously onto a jacket potato.
Jump to:
- Why You'll Love This Smoked Mackerel Pâté
- Ingredients You'll Need
- Ingredient Notes and Helpful Tips
- How to Make Smoked Mackerel Pâté
- Pro Tip
- Troubleshooting: Fixing Pâté Texture
- Variations and Substitutions
- What to Serve with Smoked Mackerel Pâté
- Serving as a Starter or for Entertaining
- What to do with Leftover Smoked Mackerel
- Is Smoked Mackerel Good for You?
- What Does Smoked Mackerel Taste Like?
- What Are Smoked Mackerel Fillets
- How to Store Smoked Mackerel and Pâté
- Sustainability: Choosing Responsibly Sourced Mackerel
- FAQs
- More Lunch Ideas
- 📖 Recipe
- 💬 Reviews
Why You'll Love This Smoked Mackerel Pâté
- Ready in under 10 minutes with no cooking required.
- High in protein and packed with omega-3 fatty acids.
- Budget-friendly alternative to salmon and more cost effective than shop-bought varieties.
- Creamy texture from crème fraîche (or yoghurt/cream cheese).
- Great for quick lunches, snacks, topping baked potatoes, grazing boards.
- Ideal for meal prep. Make ahead and refrigerate for 3 days.
- Naturally low-carb, nutrient-dense and contains no UPFs!
A creamy, smoky, five-minute pâté that tastes far more impressive than the effort required.
Ingredients You'll Need
- Smoked mackerel fillets: hot-smoked and ready to eat. Plain or peppered both work and peppered versions give a hotter flavour.
- Crème fraîche: gives the pâté its lovely richness and tang.
- Horseradish sauce: adds gentle heat and balances the richness of the fish.
- Lemon juice: adds acidity and cuts through the creaminess.
- Black pepper: extra seasoning to finish.
Ingredient Notes and Helpful Tips
- Smoked mackerel can vary in saltiness so always taste before adding extra seasoning.
- If you're using a low-fat yoghurt, add it gradually as it's thinner than crème fraîche.
- Cream cheese makes the pâté firmer so is better for canapés.
- Stir through a teaspoon of lemon zest to really lift the flavour.
How to Make Smoked Mackerel Pâté
Step 1: Skin
Remove the skin from the mackerel fillets.
Step 2: De-bone
Run your finger over the top of the fillets to check for any stray bones.
Step 3: Add
Add the mackerel, crème fraîche, lemon juice and horseradish sauce to a food processor.
Step 4: Blitz
Blitz until smooth.
Step 5: Taste
Taste and adjust, add more lemon for zing and more horseradish for heat.
Step 6: Season
Season with black pepper. Top with lemon zest and fresh parsley to finish.
Pro Tip
Add the crème fraîche a spoonful at a time so you can control the texture. You can always add more, but you can't take it away!
No food processor? Mash everything together with a fork for a chunkier pâté. It won't be as smooth, but will still tastes great.
Troubleshooting: Fixing Pâté Texture
- Pâté too loose: simply add some more mackerel. Cream cheese is thicker than crème fraîche and can help thicken it up.
- Pâté too thick: add some more crème fraîche or a splash of lemon juice. Taste it to check you are happy with the flavour.
- Too salty: Add more crème fraîche or yoghurt.
- Too mild: Add extra horseradish or ½ teaspoon of Dijon mustard.
Variations and Substitutions
- Lighter version: swap crème fraîche for a thick natural yoghurt. Add it gradually so it doesn't go runny.
- Luxe version: use cream cheese for a firmer, richer pâté. (better for canapés).
- Dijon mustard: use instead of horseradish sauce for gentler heat.
- Herbs: dill, chives or parsley all work well.
What to Serve with Smoked Mackerel Pâté
There are so many ways to serve this easy smoked fish pâté, whether it's a weekday lunch or part of a grazing board.
- Warm toast or sourdough.
- Crusty bread.
- Crackers or oatcakes.
- Carrot sticks / cucumber batons.
- A simple green salad.
- On top of a baked jacket potato (great easy lunch).
- As part of a grazing board alongside dips and cheese.
- As a canape on top of sliced baguette.
- Christmas nibbles.
For a great dipping idea, try this simple 3 ingredient flatbread recipe. For another eye catching addition to a grazing board, these homemade cheesy bites always impress.
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Serving as a Starter or for Entertaining
Smoked Mackerel pâté makes a lovely dinner-party starter or canapé, and you can make it ahead. Serve it with some toasted baguette slices, oatcakes or crackers, a small green salad or chicory leaves on the side and a wedge of lemon. Top with ground black pepper, lemon zest and fresh parsley leaves to finish.
What to do with Leftover Smoked Mackerel
If you've leftover smoked mackerel fillets, try one of these ideas to avoid food waste.
- Add to a pasta dish such as this Smoked Mackerel Pasta Bake.
- Make homemade Smoked Mackerel Fishcakes.
- Add flaked smoked mackerel to salads.
- Stir into scrambled egg.
- Quick fried rice.
Is Smoked Mackerel Good for You?
If you need a reason to make this easy smoked fish pâté on a regular basis, it's a great way to incorporate oily fish into your diet. We make this on repeat as it's packed with:-
- Omega-3 fatty acids.
- Vitamins A, B, D and selenium.
- High-quality protein.
It's filling, nourishing and more affordable than salmon. Making your own pâté also avoids preservatives, stabilisers and colourings commonly added to shop-bought versions.
What Does Smoked Mackerel Taste Like?
Smoked mackerel has a bold, savoury, smoky flavour with a slightly sweet undertone. The texture is firm but flaky, similar to tuna or salmon. If you enjoy either of those, you'll like this.
What Are Smoked Mackerel Fillets
Smoked Mackerel Fillets are already cooked. Traditionally, smoked over oak, mackerel has been preserved this way for centuries. You can buy:
- Simply smoked
- Peppered
- Hot-smoked
- Honey and soy flavoured
It's cheaper than salmon, making it a great budget-friendly oily fish.
How to Store Smoked Mackerel and Pâté
Smoked Mackerel Fillets
- Keep in the fridge for several weeks (check the pack)
- Freeze for up to 3 months. The flavour may change slightly when thawed due to the natural oils.
Smoked Mackerel Pâté
- Store in an airtight container in the fridge for 3 days.
- Can be frozen, but expect a softer texture when defrosted.
- Freeze in individual portions so you can defrost a small amount for quick lunches.
Sustainability: Choosing Responsibly Sourced Mackerel
If you want a more sustainable lunch, choose mackerel from well-managed fisheries. The Marine Conservation Society's Good Fish Guide recommends handline-caught mackerel from the southwest of England (UK) because of its low-impact methods and ring-fenced quotas. Look for the MCS logo on packs or ask your fishmonger.
Find out more about how eating sustainably sourced fish is an easy win for both your diet and the planet.
FAQs
Yes. Smoked mackerel fillets are fully cooked during the smoking process. You can use them straight from the packet.
Yes, mash everything together with a fork for a chunkier pâté. It won't be as smooth, but will still taste great.
You can use tinned mackerel, but it won't have the same smoky flavour. Add a pinch of smoked paprika to enhance the flavour.
Yes, it's perfect for entertaining. Make up to 3 days in advance, stir well before serving and finish with lemon zest, black pepper, and fresh herbs such as parsley or dill.
More Lunch Ideas
If you're looking for more lunch inspiration, you might like these
- Quiche - a no cream version
- Crustless or Impossible quiche (a quicker version)
- Welsh Rarebit with egg and no beer - a posh cheese on toast
- 3 Ingredient Flatbread - just 3 ingredients
- Smoked Salmon Pasta Carbonara no cream - an easy lunch ready in 15 minutes, perfect for entertaining.
📖 Recipe
Easy Smoked Mackerel Pâté (5 Minutes)
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Ingredients
- 150 g Smoked Mackerel skinned & bones removed. MSC Certified
- 1 teaspoon Horseradish Sauce
- 2 tablespoon crème fraîche or thick natural yoghurt organic
- ½ lemon juice and zest of. About 2 tbsp.
- 1 tablespoon fresh parsley
- 1 dash black pepper ground, organic, fairtrade
Instructions
- Remove the skin from the mackerel fillets.150 g Smoked Mackerel
- Run your finger over the top of the fillets to check for any stray bones.
- Add the mackerel, crème fraîche, lemon juice and horseradish sauce to a food processor.2 tablespoon crème fraîche or thick natural yoghurt, ½ lemon, 1 teaspoon Horseradish Sauce
- Blitz until smooth.
- Taste and adjust, add more lemon for zing and more horseradish for heat.
- Season with black pepper. Top with lemon zest and fresh parsley to finish.1 dash black pepper, 1 tablespoon fresh parsley
Notes
Ingredient Notes
- Smoked mackerel fillets: hot-smoked and ready to eat. Plain or peppered both work and peppered versions give a hotter flavour.
- Crème fraîche: gives the pâté its lovely richness and tang.
- Horseradish sauce: adds gentle heat and balances the richness of the fish.
- Lemon juice: adds acidity and cuts through the creaminess.
- Black pepper: extra seasoning to finish.
Helpful Tips
- Smoked mackerel can vary in saltiness so always taste before adding extra seasoning.
- If you' re using a low-fat yoghurt, add it gradually as it's thinner than crème fraîche.
- Cream cheese makes the pâté firmer so is better for canapés.
- Stir through a teaspoon of lemon zest to really lift the flavour.
How to Store Smoked Mackerel Fillets
- Keep in the fridge for several weeks (check the pack)
- Freeze for up to 3 months. The flavour may change slightly when thawed due to the natural oils.
How to Store Smoked Mackerel Pâté
- Store in an airtight container in the fridge for 3 days.
- Can be frozen, but expect a softer texture when defrosted.
- Freeze in individual portions so you can defrost a small amount for quick lunches.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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