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Lemon mackerel pâté recipe

Lemon mackerel pâté recipe

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  • Recipes
  • Dish type
  • Starters
  • Pâté
  • Mackerel pâté

Whether you are planning a simple family meal or an elegant dinner party, this fresh-tasting smoked fish pâté makes the perfect light starter, served with slices of Granary toast. For an extra special presentation, spoon it into scooped-out lemon shells, which will also enhance the tangy lemon flavour.

63 people made this

IngredientsServes: 4

  • 2 smoked mackerel fillets, about 125 g (4½ oz) each, skinned
  • 200 g (7 oz) fromage frais
  • finely grated zest and juice of 1 small lemon
  • 2 tsp bottled soft green peppercorns, drained, rinsed and chopped, or 1 tsp dried green peppercorns, coarsely crushed
  • 1 tbsp finely snipped fresh chives
  • 1 tbsp finely chopped parsley
  • To serve
  • sprigs of parsley
  • lemon wedges

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Using a fork, break up the mackerel fillets into large pieces and place in a bowl. Add the fromage frais, lemon zest, half of the lemon juice, the peppercorns, chives and parsley. Mash all the ingredients together with a fork. This will make a coarse-textured pâté. For a smooth version, combine the ingredients in a food processor and process. Taste the pâté and stir in more lemon juice if necessary.
  2. Spoon the pâté into 4 ramekins, cover with cling film and chill for 30 minutes. Just before serving, top each with a sprig of parsley and serve with lemon wedges.

Some more ideas

For a smoked trout pâté, substitute smoked trout fillets for the mackerel and add 1 tbsp creamed horseradish instead of the green peppercorns. * Add a crushed garlic clove and use fresh dill instead of chives. * Toast 50 g (1¾ oz) shelled walnuts or hazelnuts, chop coarsely and fold into the finished pâté. Season with freshly ground black pepper or a small pinch of cayenne pepper. * Chill the pâté in a bowl, then scoop out using an ice cream scoop or a spoon and serve in cup-shaped lettuce leaves. Offer crudités for dipping (such as celery, fennel and carrot sticks, strips of red pepper and whole radishes). * To make lemon shells, cut a sliver off the stalk end of 4 lemons so they stand firmly upright. Cut off a lid from each lemon, about 1 cm (½ in) from the top. Using a grapefruit knife or pointed teaspoon, remove all the flesh from the lemons (keep it for another recipe). Fill the lemon shells with the mackerel pâté and top with the lids. Alternatively, cut the lemons in half horizontally, from the stalk end to the tip. Scoop out the flesh from the halves and fill with the pâté. Serve 2 halves per person.

Plus points

Mackerel is an excellent source of vitamin D. Most people obtain all the vitamin D they need from the action of sunlight on skin, but those who remain indoors a lot would benefit from including this fish in their diet on a regular basis. * Lemons, like other citrus fruits, contain excellent levels of vitamin C. Towards the end of the 18th century, lemon juice was used as a means of protecting sailors against scurvy, the disease caused by vitamin C deficiency.

Each serving provides

B1, B6, B12, niacin * selenium * B2, iron

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Nice recipe, love the lemon flavours. Going to make it again tomorrow for some friends coming to lunch.-29 Mar 2011

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Einkhorn drop scones with chicken liver pâté

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Keto Smoked Mackerel Pate

This smoked mackerel pate is a great keto dip you can rustle up in a couple of minutes for those times when you need a quick fix and aren’t ready to cook a full meal. I often eat this sort of thing on keto, it’s quick, easy, high in fat, low in carbs and most importantly…I’m lazy!

I used to actually make this pate a lot before I’d even heard about keto. It’s a delicious, creamy, smokey pate that works great as a dip, or spread onto something. These days I’ll spoon some onto lettuce leaves for a low calorie vessel, in pre-keto days I’d spread it on thinly sliced baguette.

Mackerel is a great, affordable fish, and smoked mackerel is packed full of flavor that really carries this dish. I try to eat a little oily fish such as mackerel every week, and a dish like this makes it easy to incorporate into my diet.

You want a little crunch with these which is why I usually dip cucumber or celery in for a low calorie crunch. You could go down the route of making parmesan crisps or other keto cracker recipes but I’m keeping this a light snack for now.

I recommend putting the mackerel into the blender first and then gradually adding the other ingredients one by one, blitzing and then tasting again before adding the next ingredient to get a balance that’s to your liking. Start with the creme fraiche after the fish, add in half, blend then add more until you finds a consistency you like. I personally like it to be fairly thick, other like a smoother texture.

Next add in the garlic, again this is an ingredients people tend to have differing opinions on, especially raw garlic! Find your ideal balance. After this I throw in the parsley and lemon juice together. The parsley will thicken up the mixture again as it’s cut up, and the lemon will loosed things so it should balance out again

Finally, season well with salt and pepper, and a little paprika (or smoked paprika if you really want to push the smokiness of the dip!) Give the whole thing one more taste, and adjust until you’re happy.

This is great during party season to serve to guests alongside other keto snacks like roast nuts, olives etc.

I tend to eat this almost immediately but it should keep for a few days if wrapped in the fridge.

Give this a try and let me know what you think! I’ve you like it, then please give it a share, and you can follow me on pinterest here

Smoked Mackerel & Sorrel Pâté

Yet another new ingredient from the farmers market to play with this week. This time sorrel – a lemony, tart green leafy which can be cooked and eaten much like spinach, but with a very different taste. This bunch of sorrel was from a little organic stall at the market, where I have bought rocket, kale, wild garlic and purslane in the past.

I love trying new ingredients, especially when they fit exactly with my ethos of eating seasonally and locally, but what to do with it? I don’t think I’ve ever come across a sorrel recipe before. A frittata, or quiche perhaps, or how about yet another pesto? God not another pesto!

When trying something new a little nibble and then a ponder usually sparks an idea but this time I was really stuck so a bit of research for a sorrel recipe via the BBC Food website ensued. I loved James Tanner’s idea of blending it with mackerel into a pâté, so I used that as a starting point. I used 10% fat Greek yoghurt instead of a huge amount of butter. Nothing wrong with butter but sometimes its good to lighten things up a bit. However it must be said that I don’t think you should skimp on fat further with a lower fat yoghurt. Fat is a flavour carrier, and Greek yoghurt has a wonderful thick creamy texture that can’t be replicated without that fat. I like Yeo Valley Organic Greek yoghurt.

As an unplanned final flourish I added a few shavings of Zamorano – an incredible raw sheeps milk cheese on top. I’m usually against the idea of cheese and fish together. Putting tuna on a pizza or cheese on a tuna jacket potato is, I believe, a criminal food offence. But somehow on top of the heap of green lemony mackerel mush it just works.

I served the pâté on my toasted gluten free pumpernickel-rye style bread and I’ll be teaching this bread recipe in my next savoury baking class on 14th May! There are still some spaces left – do come along!

If you want to explore other Springtime unusual leaves – either from the farmers market or foraged – you might enjoy these recipes


Take the skin off the mackerel and break the flesh into flakes, discarding any bones.

Mix the crème fraîche with the fresh and creamed horseradish and the lemon zest and juice. Carefully stir in the mackerel flakes, herbs and spices, then add pepper to taste. Transfer to a serving bowl and leave to chill in the fridge for 2 hours until firm. Serve with toast.

For a special dinner, you might like to serve the pâté in individual dishes and add a butter topping. To do this, melt the butter in a small pan, spoon off all the milk solids from the top, then pour the butter through a fine sieve. Put the pâté into 4-6 individual dishes, pour some butter on to each one, then leave to chill in the fridge until firm as before.

Mackerel Pâté

For months now we have been saying that we need a new blender and as the weeks have flown by with our extremely busy schedule we finally decided to get one. Today was the first time I’ve used it.

WOW it’s by far the best blender I’ve ever used, it took seconds to whizz everything up. I was very impressed with the different settings and for once I didn’t feel like the lid was going to come flying off and make a mess all up my kitchen wall!

This is a recipe that Dean made last year and meant to put on the blog but kind of just forgot about it! I don’t know why – I have been asking myself that as it tastes SO GOOD! I had given the recipe to my friend Kate who makes it quite often and loves it.

So here it is – this time I used wholegrain mustard instead of Dijon just to add another texture. Dean said it tasted much better this time, not sure if that was down to the super duper new blender or that I had tweaked it a bit!

If you want something different for breakfast or lunch then this mackerel pâté is for you. I love it as not only does it taste great, it’s also the simplest recipe you will ever make – all you need is a good blender.

Mackerel is a great source of omega 3 and vitamin D and living in England we don’t see much sunshine all year round so it’s great to get your vitamins through your food. As you know Dean and I absolutely LOVE our food, that’s the reason we have a food blog so we can share what we love with you.

I went for the option of freshly baked rye bread with my mackerel pâté as it’s more of a healthy option. Kate said she likes her pâté on a bagel which I also like the sound of but I just couldn’t resist the freshly made bread, we don’t tend to have much on a daily basis so this was a little treat!

The other day I ordered Jamie Oliver’s Everyday Super Food book to give me some ideas and to get more superfoods into our diet. Even though I like to eat healthily, don’t get me wrong – everyone deserves a cake now and again! It’s just all about moderation for me!

Pin with me!

Jamie’s book is great and we’ve already tried a few of his recipes. There’s not loads of meat in them which Dean has been struggling with but I don’t mind substituting some meat for veg. I think he has got the right attitude as a chef and is really passionate about people’s wellbeing – he really just wants to help people get some goodness in their life from the food they eat.

I think it’s great to take a little time to read and do a little research about food – I do find it quite interesting. I remember one of my clients mocked me once for reading the label on a back of a tin of soup! To me that’s normal as I like to know whats in everything I eat.

I also think that one of the best things you can do is cook your food from scratch and I’ve been very lucky as my Mum did this for me growing up which set me on a good path.

That’s one of the key factors about this mackerel pâté recipe – it has goodness in it, is super easy to make and tastes so very good.

If you’ve got any left over then they make great gifts for friends in a Kilner jar!

This is a recipe we cooked out of Jamie Oliver’s new book. Sizzling Moroccan prawns with fluffy couscous and rainbow salsa.

Mackerel pâté recipe

Store-bought smoked mackerel fillets make this a quick and easy pâté. Make sure you remove all the bones and the skin.

Mackerel is an oily fish that could contain mercury. Therefore we recommend you feed a baby (over 12 months) this recipe and other dishes containing oily fish only on an occasional basis.

Despite the mercury content, it's important to remember that oily fish contains many wonderful nutrients for your baby, so it is good that they develop a taste for it.

One fillet of mackerel should be enough for two toddlers. If you wish to make it for adults too, use one fillet per person.


  • 1 mackerel fillet - check and remove any remaining bones
  • 40 g cream cheese
  • 1 tsp finely chopped fresh chives
  • 1 pinch cayenne pepper
  • 0.25 lemon, grated zest and juice
  • 1 mackerel fillet - check and remove any remaining bones
  • 1.4 oz cream cheese
  • 1 tsp finely chopped fresh chives
  • 1 pinch cayenne pepper
  • 0.25 lemon, grated zest and juice
  • 1 mackerel fillet - check and remove any remaining bones
  • 1.4 oz cream cheese
  • 1 tsp finely chopped fresh chives
  • 1 pinch cayenne pepper
  • 0.25 lemon, grated zest and juice


  • Cuisine: British
  • Recipe Type: Snack
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 2


  1. Flake the mackerel, add the rest of the ingredients, and purée.
  2. Cover and refrigerate. Will keep for up to 3 days in the refrigerator.

From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from

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Filippo Berio’s New Fennel and Garlic Crostini’s with Mackerel Pâté

A crostini is that perfect snack for when your friends come round, have at parties, or even just pack a few in a lunch box to snack on at work. They are made from freshly baked bread, sprinkled with sea salt and drizzled with olive oil. Fillipo Berio, known for his famous olive oil has launched a new range of crostini’s using his signature oil and combining it with some fantastic flavours consisting of fennel and garlic, sun dried tomato, rosemary and sea salt as well as formaggio. I was fortunate to discover them at The Food Sauce Christmas Party a few weeks ago and have been snacking on them since!

For Christmas dinner we always have a starter, main and far too many desserts and this year were going to make our usual of prawn cocktail and stuffed mushrooms however I thought I’d try something a little different using the crostini’s and making a dip to go with them.

My mum makes an amazing mackerel pâté and I thought that would be a perfect accompaniment for the fennel and garlic crostini’s and so gave it a go. Both the pate and crostini are very flavoursome however, they do not overpower the other. Rather the freshness and smoothness of the pâté is delicious with the garlic and the crunch texture of the crostini. Give it a go and let me know what you think!

This recipe needs to be made the day before serving to give the pâté time to set. You will also need a blender.

Beetroot, horseradish and smoked mackerel cups

These no-cook bites are easy to put together. Swap mackerel for goats&rsquo cheese to make a veggie version.

pack cooked beetroot, drained and chopped

Finely grated zest 1/2 lemon, plus 1tbsp lemon juice

mini croustade cases, we used Rahms

  1. Whizz the beetroot in a food processor with the crème fraîche, horseradish, lemon zest and juice and some seasoning until smooth. Transfer to a piping or plastic sandwich bag.
  2. To assemble, pipe the beetroot mixture into the croustade cases just before serving. Top each with flaked mackerel, then scatter over the chives and serve.

GET AHEAD Prepare to end of step 1 up to a day ahead. Complete recipe up to 20min before serving (as the cases will soften if left longer).

Mackerel pâté with beetroot salsa

This mackerel recipe goes perfectly with a little chopped apple that cuts through the richness of the mackerel, while a garnish of beetroot salsa adds an earthy flavour and great colour.

small onion, finely chopped

(8oz) cooking apples, peeled and chopped

smoked peppered mackerel fillets, weighing around 300g (11oz)

(6oz) cooked beetroot (not in vinegar), diced

small green eating apples, cored and diced

Granary bread, toasted, crusts removed, then sliced into fingers, to serve

To make the pâté, heat the oil and butter in a pan and cook the onion until soft. Add the chopped apple, then cover and cook for about 10-15min until the apple has softened. Leave to cool.

Remove the skin from the mackerel, then flake the flesh into a bowl. Add the apple mixture, horseradish, mayonnaise and lemon juice. Mix together and season. Put into six small bowls, grind over coarse black pepper and chill.

To make the salsa, whisk together the walnut oil and lemon juice, then season. Put the beetroot in a bowl, then add the chives and diced apple. Add the dressing and mix well. Serve the pâté with the salsa and toast fingers.