Smoked Peppered Mackerel Pate

Great Britain


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

The smoked peppered mackerel in this recipe really makes this pâté and to be frank, I could sit down with a spoon and eat it straight from the bowl. This would make a lovely starter for a dinner party as well as a stellar sandwich filling for picnics and posh lunch boxes. I was pleased with the balance of sharp lemon and rich herb cream cheese with the smokiness of the mackerel; however, you could lighten this up by adding low-fat cream cheese. It is better if served with rye bread, but brown bread or granary would also be a good partner.


  • 250 g peppered smoked mackerel, skinned and boned
  • 125 g cream cheese with herbs
  • 125 g crème fraîche
  • Salt and pepper, to season
  • 1 small shallot, peeled & very finely diced
  • Juice of 1 lemon
  • Cayenne pepper, to taste


  1. Flake the peppered smoked mackerel into a bowl and add the remaining ingredients.
  2. Mix thoroughly, check seasoning and adjust if necessary before covering; place in fridge for 1 hour to firm up.
  3. When ready to serve, spoon into individual dishes or ramekins and serve with toasted rye bread and extra fresh lemon quarters.