Smoked Mackerel Pâté with Rye Toast
Why this recipe works
- Fast to prepare: Smoked mackerel is already cooked, so the pâté only needs blending, seasoning and a short chill before serving.
- Richness with lift: Lemon juice and zest brighten the full-fat cream cheese and oily fish, keeping the spread from tasting heavy.
- Creamy with crunch: The soft, smoky pâté is served on crisp rye toast, giving each bite a clear contrast in texture.
Get the most out of this recipe
Ingredient notes
- Check the fish carefully: Remove the skin and any remaining pin bones before blending so the pâté stays smooth and pleasant to eat.
- Use full-fat cream cheese: Full-fat cream cheese gives the pâté a firmer, richer texture that sets well after chilling.
- Season with lemon to taste: Smoked mackerel can vary in richness and saltiness, so add extra lemon juice gradually if the pâté needs more brightness.
Texture tips
- Keep a little texture: Stop blending while the pâté still has some small flakes of fish rather than processing it completely smooth.
- For a looser dip: Blend in a little extra lemon juice if you want a softer texture for dipping rather than spreading.
- Chill before serving: A brief chill helps the cream cheese firm up, making the pâté easier to spread thickly on toast.
Make-ahead tips
- Make ahead: The pâté can be made in advance and kept in an airtight container in the fridge for up to two days.
- Toast at the last minute: Keep the pâté and rye bread separate until serving so the toast stays crisp.
- Loosen after chilling: If the pâté firms up too much in the fridge, let it sit briefly at room temperature, then stir before serving.
Serving ideas
- Finish simply: Chopped chives and a final grind of black pepper add freshness without masking the smoked fish.
- Serve with something crisp: Pair with cucumber, radishes or a sharp salad to balance the creamy, smoky spread.
- For a starter: Serve the pâté in a small bowl with rye toast alongside, or spread it thickly onto warm toast just before eating.
Equipment you'll need
Ingredients
Instructions
- Put the smoked mackerel and cream cheese into a food processor. Finely zest the lemon into the bowl, then squeeze in 1 tbsp lemon juice. Add the horseradish and black pepper, then blitz until smooth with a little texture remaining.
- Finely snip the fresh chives and stir most of them through the pâté, reserving a pinch for serving. Taste and add a little more lemon juice if you want it sharper. Scrape into a bowl and smooth the top.
- Chill the pâté for 10 minutes to firm up. Toast the rye bread until crisp and warm. Spread the pâté thickly over the toast and finish with the reserved chives and a final grind of black pepper.
Recipe notes
Tips
- For the best texture, remove any remaining pin bones from the smoked mackerel before blending.
- If you prefer a looser pâté for dipping, blend in a little extra lemon juice rather than over-processing the fish.
Substitutions
- Replace cream cheese with crème fraîche for a lighter, tangier pâté.
- Replace horseradish with Dijon mustard for a gentler heat.
Storage
- Refrigerate up to 2 days
- Keep the pâté in an airtight container in the fridge and toast the rye bread just before serving. If the pâté firms up too much, let it sit at room temperature for 10 minutes, then stir to loosen.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Fish Gluten Milk Wheat
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