Smoked mackerel pate

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Serves: 6

By Carmenere



  • 1/2 lemon juiced and zested

  • 2 tbsp horseradish

  • 1 pinch freshly cracked black pepper

  • 480g smocked mackerel fillets skinned

  • 225g creme fraiche half-fat


  1. Whizz mackerel fillets, creme fraiche, the zest and juice of the lemon, the horseradish and seasoning in a food processor until smooth.
  2. Spoon the pate into individual ramekins and cover with clingfilm. Place in the fridge for at least 1 hour before serving.
  3. To serve, sprinkle finely chopped parsley over the surface and serve with melba toast for retro fabulousness.

Additional Information

  • Fish

  • Christmas

  • Starter

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

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