Name: smoked mackerel pate
Prep time: 30 min
Total time: 30 min
Yield: 30
Cuisine: English
Ingredients: 8 1/2 ounces cream cheese softened at room temperature (250 g); 1/4 cup whole egg mayonnaise; 8 ounces smoked mackerel skinned and fine bones removed - 2 fillets (200 g); 1 bunch chives finely chopped; 6 small gherkins chopped finely; 2 tablespoons baby capers; zest of 1 lemon finely grated; 3 tablespoons fresh lemon juice; 2 teaspoons horseradish cream; 2 teaspoons tabasco sauce; 1 tablespoon worstershire sauce; 1/2 teaspoon freshly ground pepper

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smoked mackerel pate served on a oval platter with black stripes and garnished with black caviar — smoked mackerel pate

Super quick with no cooking involved, smoked mackerel pate is delicious and easy to make. The oiliness of the mackerel becomes a plus along with the cream cheese and mayonnaise which results in a creamy texture. It blends the rich smoky flavour that marries so well with horseradish, gherkins and chives.

smoked mackerel pate ingredients laid out in white bowls on a marble bench — ingredients

smoked mackerel pate adding capers, horseradish and lemon zest to cream cheese and mayonnaise in a glass bowl — adding capers, horseradish and zest

smoked mackerel pate cream cheese and mayonnaise in a glass bowl with a green tipped and wood spatula — mix cream cheese and mayonnaise together

smoked mackerel pate chopping gherkins finely on a wooden chopping board with a silver knife — finely chopped gherkins

smoked mackerel pate finely slicing fresh chives font wooden chopping board with a silver knife — slicing chives

smoked mackerel pate finely testing lemon with a silver grater on a wooden chopping board — grating lemon zest

To process or not

We particularly like the mackerel to be flaked into the cream cheese base as we like the texture better than blended till smooth. Creaming the cream cheese and mayonnaise together then adding the chopped gherkins and fish gives a texture and flavour bursts that appeals to us. However, if you like it smooth, feel free to blend away. Still delicious!

Grab some crusty baguettes and a bottle of chilled white and youʼve got a super delicious picnic luncheon. It is also delicious served on little store bought blinis or toasted rye bread for a drinks party.

smoked mackerel pate removing fine bones from fillets with tweezers on a wooden chopping board — removing fine bones with tweezers

smoked salmon pate flaking the mackerel fillets into small flakes on a wooden chopping board — flaking mackerel fillets

smoked mackerel pate two mackerel fillets with skin on on a wooden chopping board — peeling skin from mackerel

smoked mackerel pate adding flaked mackerel to the cream cheese mixture ready to gently fold through pate — adding flaked mackerel

Make ahead

Smoked mackerel pate can be made up to two days in advance. In fact, the pate is always tastier after a day or so as the flavours have time to marry. This is a perfect make ahead starter to either be served individually or topped on some blinis, crackers or toasts.

smoked mackerel pate served in an oval marble bowl with a bowl of blinis and a shell with caviar with a shell spoon on a grey background — ready to help yourself

Check out some more winning finger food recipes

What’s your favourite pate recipe? We’d love to hear from you in the comments below.

30 serves