Easy Smoked Mackerel Pate

Smoked mackerel pate in a black bowl, on a black slate with melba toast. Plate of plain melba toast and mustard napkin on the side.

Easy Smoked Mackerel Pate

By: Deborah

This easy smoked mackerel pate recipe combines creamy mackerel, tangy yuzu, and cream cheese for a versatile seafood spread. Ready in 5 minutes!

PREP: 5

TOTAL: 5

Course: Appetizer, Snack, Starter

Cuisine: French

Servings: 3 small ramekins

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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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