Smoked Mackerel and Horseradish Pâté with Beet Relish


Preparation info

  • Difficulty


  • Makes


    adult portions

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

This is such an easy appetizer to prepare and the results are really impressive. Smoked mackerel has a delicious, rich flavor and a texture that is perfectly complemented by the sweet-and-sour beet relish. If you have beets left over from making this relish, try the Beet and Sour Cream Dip.


For the Smoked Mackerel and Horseradish Pâté

  • 9 ounces skinless smoked mackerel fillets
  • 5 tablespoons sour cream
  • cup cream cheese
  • 1 tablespoon hot horseradish sauce
  • 2 teaspoons lemon juice
  • sea salt and freshly ground black pepper
  • toast, crispbread or bruschetta, to serve

For the Beet Relish

  • 1 cup finely diced cooked beet
  • 2 tablespoons bottled caramelized onions
  • a splash balsamic vinegar
  • 1 tablespoon finely chopped flat-leaf parsley or thyme leaves


  1. Flake the mackerel into a food processor, removing any bones you come across. Add the sour cream, cream cheese, horseradish, lemon juice and plenty black pepper. Blend the pâté until smooth. Spoon into four individual dishes, cover with plastic wrap and put in the refrigerator.
  2. To make the relish, mix all the ingredients together in a nonmetallic bowl and season with a little salt and pepper. (Both the pâté and the relish can be prepared a day in advance and kept cold in the refrigerator.)
  3. Serve the pâté with the relish and toast.