When it comes to easy yet impressive appetizers, mackerel pâté is always a winner. I first tried this recipe when I wanted a quick but elegant dish for guests, and it quickly became a favourite.
The smoky richness of the mackerel, combined with the tang of lemon and creaminess of crème fraîche, creates a delicious spread that’s perfect for any occasion. Whether you’re hosting a party or looking for a light snack, this recipe is simple, quick, and always hits the mark.
Why You’ll Love This Mackerel Pate Recipe?
- Healthy and Nutritious: Mackerel is a nutritional powerhouse, rich in omega-3 fatty acids that support heart health, brain function, and help reduce inflammation. It’s also an excellent source of protein, vitamins B12 and D, and essential minerals like selenium.
- Quick and Easy: You can whip up this pâté in just 10 to 15 minutes. All you need is a food processor and a few simple ingredients. No cooking required!
- Budget-Friendly: Mackerel, especially tinned or smoked, is an affordable choice compared to other types of fish. Yet, it brings incredible flavour and texture that rivals more expensive seafood starters.
- Versatile: This pâté can be served in numerous ways, making it a great addition to any table. Whether on toast, crackers, or as part of a seafood platter, it never fails to impress.
Ingredients Needed for the Perfect Mackerel Pate
The beauty of this recipe lies in its simplicity. You only need a handful of ingredients, but each one adds to the richness and depth of the pâté.
- 250g smoked mackerel fillets (skin removed): The star of the dish, smoked mackerel provides a rich, salty, and smoky flavour.
- 100g crème fraîche or cream cheese: These give the pâté its smooth and creamy texture.
- 2 tbsp lemon juice: Lemon balances the richness of the fish with a fresh, zesty note.
- 1 tbsp fresh dill or parsley: Herbs like dill or parsley add brightness and a fresh aroma.
- 1 tbsp horseradish (optional): For those who like a little extra kick, horseradish adds a spicy warmth that complements the fish.
- Black pepper: Adds depth and enhances the overall flavour.
You can tweak this base recipe by adding ingredients like capers for a tangy burst or a bit of smoked paprika for warmth.
Step-by-Step Guide to Making Mackerel Pate
Making mackerel pâté is straightforward and takes no time at all. Here’s a breakdown of the process:
1. Prep the Mackerel: If using smoked mackerel fillets, carefully remove the skin and check for any remaining bones. Flake the fish into pieces.
2. Blend the Ingredients: In a food processor, combine the flaked mackerel, crème fraîche (or cream cheese), lemon juice, dill (or parsley), and black pepper. Pulse until the mixture is smooth but still retains a bit of texture. You can control how chunky or creamy you want your pâté by adjusting the blending time.
3. Season to Taste: Taste the pâté and adjust the seasoning. Add more lemon juice for extra zing, or incorporate a bit of horseradish if you want more heat.
4. Chill: Transfer the pâté to a bowl and chill it in the fridge for at least 30 minutes. This allows the flavours to meld and the texture to firm up.
5. Serve: Once chilled, it’s ready to serve! Garnish with a sprinkle of fresh herbs or a lemon wedge for extra freshness.
Creative Ways to Serve Mackerel Pate
This versatile spread can be enjoyed in a variety of ways, from simple snacks to elegant appetizers.
- On Toast: Spread it over toasted sourdough or rye bread for a hearty snack.
- With Crackers: Serve alongside an assortment of crackers or crispbreads. This is a great way to offer a light bite at gatherings.
- With Vegetables: Pair with sliced cucumber, cherry tomatoes, or carrot sticks for a healthy and refreshing accompaniment. This is a great way to lighten up the rich pâté.
- Part of a Seafood Platter: Incorporate the pâté into a seafood platter with smoked salmon, shrimp, or pickled herring, and serve with crusty bread and lemon wedges.
- Stuffed into Mushrooms: Use it as a filling for baked mushrooms – simply spoon the pâté into mushroom caps and bake until golden.
- Tart Filling: For an elegant twist, use the mackerel pâté as a filling for savory tarts or quiches.
Storing and Freezing Your Mackerel Pate
- In the Fridge: Store the pâté in an airtight container for up to 3 days. Make sure to stir it before serving if it separates slightly after refrigeration.
- In the Freezer: Mackerel pâté freezes well and can be stored in an airtight container for up to 2 months. When you’re ready to eat it, defrost it in the fridge overnight, then give it a good stir before serving. Freezing does slightly change the texture, but it’s still delicious.
Variations of Mackerel Pate Recipe
One of the best things about this recipe is how easily it can be adapted to suit different tastes:
- For a Spicy Kick: Add a pinch of cayenne pepper or a dash of smoked paprika to give the pâté a warm, smoky depth of flavour.
- Herbal Twists: While dill is the classic herb for mackerel pâté, you can experiment with parsley, chives, or even a bit of tarragon for a more unique flavour.
- Cream Alternatives: If you want to make a lighter version, try using Greek yogurt instead of crème fraîche, or opt for dairy-free alternatives like coconut cream for a dairy-free option.
- Citrus Variations: Instead of lemon, try using lime for a sharper citrus hit, or add a touch of orange zest to give the pâté a subtle sweetness.
Famous Chef’s mackerel Pate Variations
Mary Berry Mackerel Pâté
Instructions:
- Blend the Ingredients: In a food processor, blend 200g of smoked mackerel (skin removed), 100g of full-fat cream cheese, the juice of 1 lemon, and 1 tablespoon of horseradish sauce until smooth.
- Season: Season with salt and pepper to taste.
- Serve: Transfer the pâté to a serving dish and garnish with a sprinkle of chopped fresh parsley. Serve with crusty bread or crackers.
Difference: Mary Berry’s recipe is simple, using cream cheese for a creamy texture and horseradish sauce for a subtle kick.
Jamie Oliver Mackerel Pâté
Instructions:
- Mash the Mackerel: In a bowl, mash 200g of smoked mackerel fillets (skin removed) with a fork.
- Add Other Ingredients: Mix in 100g of crème fraîche, the juice of 1 lemon, 1 tablespoon of grated horseradish, and a small handful of finely chopped fresh dill.
- Combine: Stir until well combined but still chunky for texture.
- Serve: Spoon the pâté into a bowl, drizzle with olive oil, and serve with toasted sourdough or oatcakes.
Difference: Jamie Oliver’s recipe emphasizes a chunkier texture, uses crème fraîche instead of cream cheese for a lighter feel, and includes fresh dill for added freshness.
Nigella Lawson Mackerel Pâté
Instructions:
- Blend the Ingredients: In a food processor, blend 200g of smoked mackerel (skin removed), 100g of cream cheese, 1 tablespoon of Dijon mustard, and the juice of half a lemon until smooth.
- Season: Add salt and pepper to taste, then pulse again to combine.
- Serve: Transfer to a bowl and garnish with a sprinkle of lemon zest. Serve with melba toast or sliced baguette.
Difference: Nigella Lawson’s version adds Dijon mustard for a tangy depth and includes lemon zest as a garnish for a zesty finish. The texture is smooth like Mary Berry’s, but the flavor profile has more mustardy bite.
Health Benefits of Mackerel
Mackerel is not only delicious but also incredibly nutritious. Here’s why you should feel great about indulging in this pâté:
- Rich in Omega-3 Fatty Acids: Omega-3s are essential for heart health, reducing inflammation, and supporting brain function. Regular consumption of mackerel can help reduce the risk of heart disease.
- High in Protein: Mackerel is an excellent source of lean protein, which is vital for muscle repair and overall energy levels.
- Packed with Vitamins and Minerals: This fish is also loaded with vitamins such as B12 (important for nerve health and energy) and D (supports bone health), as well as minerals like selenium, which has antioxidant properties.
- Low in Mercury: Compared to larger fish like tuna, mackerel is lower in mercury, making it a safer option for regular consumption.
Conclusion
This mackerel pâté recipe is a fantastic option for anyone looking for a quick, nutritious, and delicious seafood appetizer. Whether you’re serving it at a dinner party or enjoying it on a lazy afternoon, the combination of rich flavours and creamy texture will surely make this recipe a go-to in your kitchen. Try it today and elevate your next meal with this versatile pâté!
FAQ
Can I use tinned mackerel for this recipe?
Yes, tinned mackerel works well as a substitute, especially when you need a quick and affordable option. However, the texture may differ slightly from fresh or smoked mackerel.
How long does homemade mackerel pâté last in the fridge?
It lasts up to 3-5 days if stored in an airtight container.
Can I make this recipe dairy-free?
Yes, you can swap crème fraîche with a dairy-free alternative like coconut cream or vegan cream cheese.
How can I make the pâté spicier?
Add horseradish or cayenne pepper for an extra kick.
Can I freeze mackerel pâté?
Yes, it can be frozen for up to 2 months.
What can I serve with mackerel pâté?
Serve it with toast, crackers, or fresh veggies like cucumber slices and cherry tomatoes.
Is mackerel pâté healthy?
Yes! It’s packed with omega-3, protein, and vitamins. However, keep in mind that it can be high in fat, so enjoy it in moderation.
Mackerel Pate Recipe
Ingredients
- 250 g smoked mackerel fillets skin removed
- 100 g crème fraîche or cream cheese
- 2 tbsp lemon juice
- 1 tbsp fresh dill or parsley
- 1 tbsp horseradish optional
- Black pepper
Instructions
- If using smoked mackerel fillets, carefully remove the skin and check for any remaining bones. Flake the fish into pieces.
- In a food processor, combine the flaked mackerel, crème fraîche (or cream cheese), lemon juice, dill (or parsley), and black pepper. Pulse until the mixture is smooth but still retains a bit of texture. You can control how chunky or creamy you want your pâté by adjusting the blending time.
- Taste the pâté and adjust the seasoning. Add more lemon juice for extra zing, or incorporate a bit of horseradish if you want more heat.
- Transfer the pâté to a bowl and chill it in the fridge for at least 30 minutes. This allows the flavours to meld and the texture to firm up.
- Once chilled, it's ready to serve! Garnish with a sprinkle of fresh herbs or a lemon wedge for extra freshness.
