Delia Smith Smoked Mackerel Pâté Recipe

This classic smoked mackerel pâté is the sort of unfussy, make-ahead starter that always feels a little special. It’s creamy and light, with gentle smokiness, bright lemon, and just enough horseradish to wake everything up. It’s very easy to make, even if you’re not confident in the kitchen, and it comes together quickly with a short chill to improve the texture. Total time is about 45 minutes, including chilling.

Ingredients

For the smoked mackerel pâté

• 250g hot-smoked mackerel fillets, skin removed and flaked
• 200g full-fat cream cheese
• 2 tbsp crème fraîche (or thick Greek yogurt)
• 1 tbsp horseradish sauce, plus more to taste
• 1/2 lemon, zest and 1 tbsp juice (plus more if needed)
• 1 tsp Dijon mustard (optional)
• 2 tbsp finely chopped parsley (or chives)
• Freshly ground black pepper, to taste
• Pinch of cayenne or smoked paprika (optional)

For serving (optional, but highly recommended)

• 1 small baguette, sliced
• 1–2 tbsp olive oil
• Lemon wedges
• Extra chopped herbs
• Cucumber slices or cherry tomatoes (optional)

How to Make Smoked Mackerel Pâté

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. If you’re making crostini, line a baking tray and arrange the baguette slices in a single layer.
• Toast (bake) the crostini: Brush the bread lightly with olive oil, then bake for 7 to 10 minutes, turning once, until crisp and lightly golden. Set aside to cool completely so they stay crunchy.
• Prepare the fish: Remove the skin from the smoked mackerel and flake the fish into a bowl. Take 30 seconds to feel through for any small bones. It makes a big difference when serving.
• Mix the pâté: Add the mackerel, cream cheese, crème fraîche, horseradish, lemon zest, lemon juice, mustard (if using), herbs, and a little black pepper to a food processor. Pulse until creamy but still slightly textured. If you prefer a more rustic pâté, mix everything by hand with a fork.
• Taste and adjust: Taste the pâté and tweak to suit you. Add a little more lemon for freshness, a touch more horseradish for warmth, or another spoon of crème fraîche if you want it softer.
• Cool and chill: Spoon the pâté into a serving bowl, cover, and chill for at least 30 minutes. This firms it up and helps the flavours settle.
• Assemble and serve: Give the pâté a quick stir, then top with extra herbs and a pinch of smoked paprika if you like. Serve with crostini, toast, crackers, and lemon wedges.

Tips for the Best Pâté

How do I stop smoked mackerel pâté from tasting too strong?

Balance is everything. Add more lemon juice and zest for brightness, and soften the smoky edge with an extra tablespoon of crème fraîche or cream cheese. A handful of chopped parsley or chives also freshens it up.

Why is my pâté too thick to spread?

Cold cream cheese can tighten the mixture. Let the pâté sit at room temperature for 10 minutes before serving, or loosen it with a spoonful of crème fraîche, Greek yogurt, or even a tiny splash of milk, then mix again.

Can I make it without a food processor?

Yes. Flake the mackerel very well, then mash with a fork and stir in the remaining ingredients until creamy. It will be a little chunkier, which is lovely on toast.

How do I avoid bones and bits of skin?

Peel the skin off in one go if you can, then run your fingers lightly through the fish to catch pin bones. It only takes a minute and makes the pâté feel much more polished.

Serving Suggestions

• Spread on warm toast with thinly sliced cucumber and plenty of black pepper.
• Serve as a starter with crisp crostini and a simple green salad.
• Spoon into a baked jacket potato with a squeeze of lemon.
• Make a quick lunch sandwich with rye bread and watercress.
• Add to a grazing board with pickles, capers, and cherry tomatoes.

Storage

Room temperature

Because this contains fish and dairy, keep it out for no more than 2 hours (or 1 hour on a hot day). Serve straight from the fridge, or let it sit out briefly just to soften for spreading.

Refrigerator

Store in an airtight container for up to 3 days. Press a piece of baking paper or cling film directly onto the surface to reduce drying and fridge smells.

Freezing

You can freeze smoked mackerel pâté for up to 1 month, but the texture can become slightly grainy once thawed. Freeze in a tightly sealed container, thaw overnight in the fridge, then stir well to bring it back together. If it looks a little split, a spoonful of cream cheese mixed in will help.

Nutrition

• Calories: 230 kcal
• Carbohydrates: 2 g
• Protein: 14 g
• Fat: 19 g
• Saturated Fat: 9 g
• Sodium: 620 mg

Nutrition values are estimates and will vary depending on the brands of mackerel and cream cheese used, and what you serve alongside.

FAQs

Delia Smith Smoked Mackerel Pâté Recipe

0.0 from 0 votes

Course: AppetizerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

8

minutes

Total time

45

minutes

Calories

230

kcal

18

minutes

Creamy smoked mackerel pâté with lemon and horseradish, plus optional crisp crostini. A quick British classic for starters, lunch, or entertaining.

Ingredients

• 250g hot-smoked mackerel fillets, skin removed and flaked

• 200g full-fat cream cheese

• 2 tbsp crème fraîche (or thick Greek yogurt)

• 1 tbsp horseradish sauce, plus more to taste

• 1/2 lemon, zest and 1 tbsp juice

• 1 tsp Dijon mustard (optional)

• 2 tbsp finely chopped parsley (or chives)

• Freshly ground black pepper, to taste

• Pinch of cayenne or smoked paprika (optional)

• 1 small baguette, sliced (optional for crostini)

• 1–2 tbsp olive oil (optional for crostini)

• Lemon wedges and extra chopped herbs, to serve

Directions

• Preheat the oven to 200°C (180°C fan). Arrange baguette slices on a tray and brush lightly with olive oil (optional).
• Toast for 7–10 minutes, turning once, until crisp and lightly golden. Cool on the tray.
• Check the mackerel carefully for any stray bones, then flake into a bowl.
• In a food processor (or bowl), combine mackerel, cream cheese, crème fraîche, horseradish, lemon zest and juice, mustard (if using), herbs, pepper, and cayenne/smoked paprika (if using).
• Blend briefly until creamy but not completely smooth, or mix by hand for a more rustic texture. Taste and adjust lemon, horseradish, and pepper.
• Cover and chill for at least 30 minutes so it firms up and the flavour rounds out.
• Serve in a bowl with lemon wedges and herbs, with crostini, crackers, or warm toast.

Notes

• Full-fat cream cheese gives the best texture and helps the pâté hold its shape.
• Blend lightly for a more traditional pâté feel, or mix by hand for a chunkier finish.
• Chilling improves flavour and makes it easier to spread neatly.