Smoked mackerel pâté


Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

This pâté is really easy to make – you just blend all the ingredients in the food processor– but make sure you go for a hot horseradish sauce rather than a wimpy creamed type because it supplies the kick needed to cut through the oiliness of the fish.


  • 3 smoked mackerel fillets, skinned
  • 50 g crème fraîche
  • 20 g


Put all the ingredients in a blender or food processor and blitz until smooth but not puréed – a maximum of 30 seconds, depending how good your blades are.

If serving later in the day, cover and chill, but take the pâté out of the refrigerator and allow it to come to room temperature before use.

Sprinkle the pâté with extra cayenne pepper and serve with slices of granary toast a