Smoked Mackerel Pâté


  • 12 oz / 340 g undyed smoked mackerel
  • 4 oz / 110 g softened unsalted butter or sunflower margarine
  • 1 orange, lemon or lime
  • 2 shallots or 2 spring onions, finely chopped
  • freshly grated nutmeg
  • freshly ground black pepper


Remove the skin and bones from the mackerel, and place it in a food processor or bowl and combine it with the softened butter or margarine. Grate some of the citrus zest into the mixture, then squee2e in about 2 tablespoons of citrus juice.

Add the shallots or spring onions and spices to the smoked mackerel mixture, and make sure it is thoroughly blended. Pack into small ramekins or jars and refrigerate until required, covered with an airtight lid, foil, cling film or a layer of melted butter to seal it.