Smoked Mackerel Pate (with Greek Yogurt)

Smoked Mackerel Pate is a fresh light pate made with Greek yogurt. It’s quick and easy to make with only 4 ingredients. And it’s perfect to serve as an appetiser on toast or crusty bread.

Why should I make Smoked Mackerel Pate?

This is quite possibly the simplest fish pate that you can make. There are only four ingredients. It’s light, fresh and full of a smoky flavour.

What ingredients do I need to make Smoked Mackerel Pate?

It’s incredible how a few simple ingredients can come together to create something really outstanding. You’ll probably already have most of the ingredients in your fridge or larder, here is what you need:

• smoked mackerel fillets
• Greek yogurt
• horseradish sauce
• lemon juice

Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions.

What is Smoked Mackerel?

Mackerel is a sea fish which is cured and hot smoked. Because the smoking cooks you fish you can use it without cooking again.

Smoked mackerel comes plain, sweet cure, peppered and chilli and garlic flavoured. And you can make pate with all of the different varieties, obviously the flavourings will influence the final taste of the pate.

What are the benefits of eating Smoked Mackerel?

Smoked Mackerel is full of omega-3 the good fat that keeps your heart healthy and helps with brain function and development. And it is also a good source of minerals and vitamins.

Why should I use Greek Yogurt?

Greek yogurt has a thick and creamy texture that makes it useful as a lighter substitute for cream or sour cream. Most recipes for smoked mackerel pate use cream cheese to bind the smoked fish which makes a firmer and richer pate. This pate has a much lighter texture without losing the creaminess.

What is horseradish sauce?

Horseradish sauce isa creamy, tangy condiment made by grated horseradish with sour cream, mayonnaise or whipped cream. I buy ready prepared horseradish sauce rather than make my own. It has a mildly spicy taste which lifts and enhances the flavour of the mackerel.

Why should I add lemon juice?

Mackerel is an oily fish and the fresh zingy acidity of lemon juice is ideal to cut through the richness of the fish.

Can I use bottled lemon juice?

Bottled lemon juice is ideal if you don’t have a fresh lemon. Add 1 tablespoon of lemon juice as this is approximately the equivalent of half a lemon.

Can I increase the quantities of Smoked Mackerel Pate?

This recipe makes enough for two or three people as an appetiser or light lunch when served with bread and salad. It’s easy to increase the quantities, by doubling or trebling the ingredients to make more of this delicious pate.

Can I add different flavours to the Smoked Mackerel Pate?

You can change the flavour of the pate by using Dijon mustard instead of horseradish. Both have a little heat and bite which work well in this recipe.

In Spring I like to add a few leaves of wild garlic to the food processor with the other ingredients in a similar way to my Wild Garlic Hummus recipe. This leaves little flecks of green through the pate and a mild garlic flavour.

Other ingredients you may like to try would be sun-dried tomatoes, stoned olives and herbs such as dill or tarragon which go very well with smoked fish.

Can I make Smoked Mackerel Pate without a food processor?

It is much more time consuming to make this pate without a food processor, but it is certainly possible. After removing the skin, break up the smoked mackerel fillets and chop them as finely as you can.

Use a mortar and pestle, or a bowl and a wooden spoon, to break them down into a paste. Then add the remaining ingredients.

How should I store Smoked Mackerel Pate?

Store the pate in the refrigerator in an airtight container. You can keep it for two or three days, if it starts to separate then simply give it a stir and it will come back together again.

Can I freeze the pate?

This recipe is not suitable for freezing. The Greek Yogurt that gives it a lovely light flavour and texture does not take well to defrosting. Smoked mackerel pate is best eaten on the day it’s made or within two or three days.

Vegetarian

This recipe contains fish and is not suitable for vegetarians.

Gluten Free

There are no wheat products in this recipe, making it suitable for a gluten-free diet. However, it is always recommended to check every ingredient to ensure it meets your specific dietary requirements.

For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

How should I serve Smoked Mackerel Pate with Greek Yogurt?

I like to serve Smoked Mackerel pate in a pretty bowl with a slice of lemon and some chives spinkled over the top. It is delicious spread onto crusty french bread and also works on toast, oatcakes or crackers. Here are more serving suggestions:

• Pair it with a simple green salad, pickled beetroot, cucumber or spring onions for a tasty light lunch or appetiser.
• Why not try it to fill a baked potato it makes the perfect light meal.
• Serve as a dip with crudities and bread sticks or tortilla chips.

Smoked Mackerel Pate takes minutes to make and can be served in so many ways, it’s an ideal recipe to add to your repertoire.

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