The Easiest Smoked Mackerel Pâté Recipe for Seafood Lovers

Swimming with rich, smoky notes, this mackerel pate promises a delightful culinary adventure that breaks through ordinary appetizer expectations.

Mediterranean kitchens have long celebrated such simple yet elegant preparations.

Silky textures and deep flavor profiles dance across your palate with each creamy bite.

Mackerel brings remarkable nutritional power to this classic spread, blending omega-3 fatty acids with pure deliciousness.

Wild-caught fish transforms into a luxurious mixture that feels both sophisticated and comfortably familiar.

Crusty bread or crisp vegetable sticks make perfect companions for this extraordinary pate.

Whip up this recipe and surprise your taste buds with an irresistible maritime treat.

Why Mary Berry Smoked Mackerel Pate Tastes Great

• Speedy Prep: Throw all ingredients into a food processor and blend for a quick, no-fuss appetizer that comes together in minutes.
• Crowd-Pleasing Starter: Perfect for dinner parties, brunches, or casual gatherings where you want to impress guests.
• Flavor-Packed Delight: Combines sour horseradish, lemon, and rich mackerel for a bold, creamy spread that tantalizes taste buds with every bite.
• Versatile Serving Option: Enjoy as a dip, spread on crackers, toast, or as a luxurious topping for salads and vegetables, making it incredibly adaptable for different meals.

Mary Berry Smoked Mackerel Pate Ingredient Guide

• Smoked Mackerel: A flavorful fish that provides the primary protein and smoky foundation for the pate.

• Creme Fraiche, Butter: Ingredients that create a smooth, luxurious texture and add richness to the pate.

• Horseradish, Mustard, Lemon Juice, Black Pepper: Seasonings that add sour and sharp notes to balance the rich fish and creamy base.

How To Make Mary Berry Smoked Mackerel Pate Fast

Step 1: Prepare Mackerel Fillets

Carefully strip away the skin and meticulously remove all tiny bones from the mackerel. This ensures a silky smooth texture in your final pate and prevents any unexpected crunch when enjoying your spread.

Step 2: Create Flavor Base

Toss the clean mackerel pieces into your food processor. This powerful kitchen tool will transform your ingredients into a creamy delicacy.

Step 3: Introduce Ingredients

• Spicy horseradish
• Sour mustard
• Creamy creme fraiche
• Fresh lemon juice
• Cracked black pepper

Pulse the mixture briefly to combine all the ingredients, allowing their personalities to mingle and dance together.

Step 4: Achieve Luxurious Smoothness

Drop in softened butter and blitz the mixture until it reaches a velvety, spreadable consistency. The butter will provide richness and help bind all the flavors harmoniously.

Step 5: Perfect the Flavor Profile

Taste your creation and adjust the seasoning. Add a pinch more pepper, a splash of lemon, or a dollop of horseradish to match your preferred flavor intensity.

Step 6: Chill and Serve

Refrigerate the pate for 30 minutes, allowing the flavors to settle and the texture to become wonderfully firm. Serve with crisp crackers or toasted baguette slices for a delightful appetizer.

Tips For Making Mary Berry Smoked Mackerel Pate

• Skin Removal Trick: Gently peel off mackerel skin using your fingers or a sharp knife to ensure a smoother, more refined texture.
• Processor Perfection: Pulse ingredients briefly to maintain a rustic, slightly chunky consistency that preserves the fish's natural flavors.
• Chill for Flavor: Refrigerating the pate allows ingredients to meld together, intensifying the sour and rich taste profile.
• Serving Suggestion: Spread on crisp crackers or toasted sourdough for a delightful appetizer that highlights the pate's creamy texture.
• Dairy-Free Alternative: Swap creme fraiche with coconut cream or cashew cream to create a vegan-friendly version of this delicious spread.

Fresh Ways To Serve Mary Berry Smoked Mackerel Pate

• Vegan Seaweed Spread: Replace mackerel with mashed silken tofu, add nori flakes, use vegan butter, and blend with capers for oceanic flavor.
• Smoky Salmon Alternative: Swap mackerel for canned salmon, keep same proportions of ingredients, adding dill for extra freshness.
• Low-Carb Protein Dip: Use Greek yogurt instead of creme fraiche, incorporate smoked trout, reduce butter quantity for lighter texture.
• Dairy-Free Mackerel Option: Substitute creme fraiche with coconut cream, use olive oil instead of butter, add extra lemon zest for brightness.

Great Pairings For Mary Berry Smoked Mackerel Pate

• Pair Crisp White Wine: Select a sauvignon blanc or pinot grigio that cuts through the rich, smoky mackerel flavors with bright acidity.
• Match Rustic Bread Accompaniment: Serve with lightly toasted sourdough or artisan rye bread to provide a crunchy texture contrast and complement the creamy pate.
• Elevate with Fresh Herb Garnish: Sprinkle chopped dill or chives on top to add a fresh, green note that enhances the seafood's natural flavors and provides visual appeal.
• Create Pickle Side: Add quick-pickled cucumber or cornichons to introduce a sour, acidic element that balances the pate's richness and cuts through its creamy texture.

How To Store Mary Berry Smoked Mackerel Pate Safely

• Store pate in an airtight container for up to 3-4 days in the refrigerator. Cover surface with plastic wrap to prevent air exposure and maintain freshness.
• Transfer pate to a freezer-safe container, leaving small space for expansion. Freeze for maximum 1 month. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn.
• Move frozen pate to refrigerator 24 hours before serving. Allow slow, gentle thawing to preserve texture and flavor. Avoid room temperature defrosting.
• Bring chilled pate to room temperature for 15-20 minutes before serving. If slightly frozen, let sit at room temperature for 30 minutes. Serve with crackers or fresh bread.

Mary Berry Smoked Mackerel Pate FAQs

• What type of fish works best for this pate?

Mackerel is ideal due to its rich, smoky flavor and high oil content, but you can also use smoked trout or salmon as alternatives.

• Do I need special equipment to make this pate?

A food processor or blender is recommended for achieving a smooth texture, but you can use a hand mixer or even mash ingredients with a fork for a chunkier consistency.

• Can I make this pate ahead of time?

Yes, you can prepare it 1-2 days in advance and store it in an airtight container in the refrigerator, which allows the flavors to meld together.

Smoked Mackerel Pâté Recipe

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4.8 from 38 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Smoked mackerel pâté is smooth, savory, and quick to prepare. Perfect as a spread for crackers or bread, it makes a simple yet impressive starter.

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Ingredients

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Main Ingredients:

• 2 whole smoked mackerel (or 4 fillets)
• 100 grams (3.5 ounces) unsalted butter, chopped

Flavor Enhancers:

• 1 teaspoon freshly grated horseradish (or 2 teaspoons horseradish sauce)
• 2 teaspoons Dijon mustard
• 1/2 lemon, juice only

Seasonings:

• Freshly ground black pepper
• 2 tablespoons creme fraiche

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Instructions

1. Carefully strip away skin and debone the mackerel, ensuring no small bones remain.
2. Place the cleaned fish in a food processor.
3. Incorporate horseradish, mustard, creme fraiche, freshly squeezed lemon juice, and ground black pepper into the processor.
4. Pulse the mixture briefly, allowing ingredients to integrate smoothly without overprocessing.
5. Add softened butter to the mixture and blend until achieving a silky, uniform consistency.
6. Sample the pate and fine-tune seasoning, adjusting pepper or lemon juice as needed for balanced flavor.
7. Refrigerate the prepared pate for approximately 30 minutes to enhance flavor melding and achieve optimal serving temperature.
8. Serve chilled with crisp toast points or rustic crackers for a sophisticated appetizer.

Notes

• Opt for fresh, high-quality mackerel to ensure the best flavor and texture in your pate.
• Removing skin and bones meticulously prevents unwanted texture and ensures a smooth, creamy consistency.
• Adjust horseradish and mustard quantities to control the heat level, catering to different taste preferences.
• Serve chilled with crisp crackers or toasted sourdough for a delightful appetizer that impresses guests with minimal effort.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Blending
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 527 kcal
• Sugar: 0.5 g
• Sodium: 360 mg
• Fat: 49 g
• Saturated Fat: 20 g
• Unsaturated Fat: 27 g
• Trans Fat: 0.2 g
• Carbohydrates: 2 g
• Fiber: 0.3 g
• Protein: 15 g
• Cholesterol: 110 mg