Mackerel Pâté

Delicious homemade mackerel pâté recipe from Tom Aikens. With hints of horseradish, lemon, paprika and dill, the pate is perfect on toasted sourdough bread.

Tom Aikens: Easy
From the book Tom Aikens: Easy


Mackerel is cheap, healthy and tastes delicious. This pâté makes a good snack or starter, served with toasted sourdough.

Serves 4-6


400g smoked mackerel fillets
250g crème fraîche
2 tbsp freshly grated horseradish
1 tbsp creamed horseradish
Zest and juice of 1 lemon
1 tbsp chopped chives
1 tbsp chopped dill
2 pinches of smoked paprika
A pinch of cayenne pepper
Freshly ground black pepper
200g unsalted butter (optional)


Take the skin off the mackerel and break the flesh into flakes, discarding any bones.

Mix the crème fraîche with the fresh and creamed horseradish and the lemon zest and juice. Carefully stir in the mackerel flakes, herbs and spices, then add pepper to taste. Transfer to a serving bowl and leave to chill in the fridge for 2 hours until firm. Serve with toast.

For a special dinner, you might like to serve the pâté in individual dishes and add a butter topping. To do this, melt the butter in a small pan, spoon off all the milk solids from the top, then pour the butter through a fine sieve. Put the pâté into 4-6 individual dishes, pour some butter on to each one, then leave to chill in the fridge until firm as before.

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