This easy smoked mackerel pate recipe combines creamy mackerel, tangy yuzu, and cream cheese for a versatile seafood spread. Ready in 5 minutes!
We bought smoked mackerel from a supermarket on offer and needed something to do with it quick, so we looked for a pate recipe and really fancied the smoked salmon and yuzu pate from the Woman and Home website. We changed out the salmon for mackerel and it works a treat!
This quick and easy pate is delicious served on a charcuterie board with olives, pickles and roasted nuts. Alternatively serve it as a sandwich spread, a topping for pasta, or a filling for vol-au-vents.
Tips
- Alternative fish - change the mackerel for smoked trout, salmon, or even tinned tuna.
- Herbs and spices - add dill, chives or parsley for a herbal kick. Include horseradish or smoked paprika for extra depth.
- Yuzu substitute - if you find it difficult to get a bottle of yuzu, use half lemon juice and half lime juice instead.
- Melba toast - to make your own, heat the grill to high and thinly slice some bread. Grill for 5 minutes on each side. Be careful and watch at all times as they can burn very quickly. The seeded granary twist bread recipe makes great melba toast if you slice it very thinly. Alternatively, buy a packet from your local supermarket!
Frequently Asked Questions
Keep it in an airtight container in the fridge for up to 3 days. Stir before serving if separation occurs.
Yes, it can be frozen for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Absolutely - mash the ingredients together with a fork for a chunkier texture or use a hand blender for a smoother consistency.
Pair it with crackers, baguette slices, melba toasts or cucumber rounds. It also works well as a sandwich filling or a topping for salads and baked potatoes.
Yes - use a plant-based cream cheese or a mix of avocado and tahini as a creamy base.
Add more lemon juice for tanginess, horseradish for spice, or fresh herbs for an aromatic boost.
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How to make this Easy Smoked Mackerel Pate
Ingredients
- 150g smoked mackerel, skin removed
- 75g cream cheese (Asda Lighter is my favourite!)
- 2 tbsp yuzu (see Tips)
- freshly ground black pepper, to taste
To serve (optional):
- crusty bread
- melba toast (see Tips)
Instructions
- Add all the ingredients to a food processor and blend until smooth.
- Serve with crusty bread or melba toast.
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Easy Smoked Mackerel Pate
Ingredients
- 150 g (5.29 oz) smoked mackerel skin removed
- 75 g (⅓ cup) cream cheese (Asda Lighter is my favourite!)
- 2 tbsp yuzu (see Notes)
- freshly ground black pepper to taste
To serve (optional):
- crusty bread
- melba toast (see Notes)
Instructions
- Add all the ingredients to a food processor and blend until smooth.
- Serve with crusty bread or melba toast.
Notes
- Alternative fish - change the mackerel for smoked trout, salmon, or even tinned tuna.
- Herbs and spices - add dill, chives or parsley for a herbal kick. Include horseradish or smoked paprika for extra depth.
- Yuzu substitute - if you find it difficult to get a bottle of yuzu, use half lemon juice and half lime juice instead.
- Melba toast - to make your own, heat the grill to high and thinly slice some bread. Grill for 5 minutes on each side. Be careful and watch at all times as they can burn very quickly. The seeded granary twist bread recipe makes great melba toast if you slice it very thinly. Alternatively, buy a packet from your local supermarket!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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