spiced smoked mackerel pate

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Prep time:

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Serves: 4

By YumYumMummy



  • 4 slices bread toasted (to serve)

  • 1 pinch cayenne pepper (to serve)

  • 1/2 lemon juiced

  • 1 lemon cut into wedges (to serve)

  • 2 smoked mackerel fillets (I like the peppered variety)

  • 150ml sour cream

  • 150ml cottage cheese


  1. Skin the fish and roughly flake into a food processor.
  2. Add cream, cottage cheese and lemon or fish.
  3. If fish not peppered, add black pepper.
  4. Whizz in processor until smooth consistency.
  5. Put pate into individual ramekins or small dishes, and cover with cling film.
  6. If serving as communal dip, put in one bowl but allow longer chilling time.
  7. Chill for a minimum of 2 hours or overnight.
  8. When ready to serve, prepare your choice of:
    crudites (carrot, pepper, cucumber sticks, celery, spring onions); toast (regular, toasted pitta or melba toasts); lemon wedges
  9. Sprinkle a small pinch of cayenne pepper over each portion to serve.

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Starter

  • Fish

  • Make Ahead

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  • YumYumMummy 29/01/08 21:51

    Really good fall back starter which can be made in advance, or serve as posh homemade dip