Smoked Mackerel Pâté

This is an easy-to-make, rich-and-tasty treat which merits a place alongside the holy trinity of party dips – houmus, taramasalata and guacamole.

Smoked Mackerel Pâté

Preparation time: 5 minutes
Cooking time: none
Skill level: easy


  • smoked mackerel fillets – 275 g
  • soft cream cheese – 125 g
  • lemon or lime juice – squeeze
  • 2 spring onions – finely chopped
  • tabasco sauce – a few shakes
  • horseradish sauce – to taste – about 1/4 tsp
  • black pepper

Remove the skin and dark flesh (blood line) from the fish fillets.

Break up into a bowl, add the cream cheese and mash together with a fork.

Add the spring onions, lemon/lime juice, tabasco, horseradish and pepper and mix together.

Taste and add more tabasco/horseradish if necessary.

Eat or chill for later

Smoked Mackerel Pâté

Verdict: Fishy, smoky and slightly spicy.

Drink: Rosie Lee.

Entertainment: A disappointing Observer Food Monthly – I mean honestly, rice dishes?


  1. aren’t those mackerel upside down?!

  2. Hi Deborah.

    No, it must be your monitor … try turning it through 180 degrees.


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