Delia Smith Smoked Mackerel Pâté

There’s something about smoked mackerel pâté that transports me straight back to my gran’s narrow kitchen, where she’d always have something in the fridge “for picking at” — usually served with crusty bread and a knowing wink. This Delia Smith Smoked Mackerel Pâté recipe carries the same nostalgic comfort but with a touch more elegance — creamy, smoky, and with a lemony twang that wakes up your palate. It’s one of those quiet stunners: humble in prep, rich in flavour, and endlessly versatile. Perfect for when guests show up unannounced or when lunch just needs a bit more soul.

And of course, because it’s a Delia recipe, it’s unfussy, reliable, and quietly brilliant.

Ingredients List

• 3 smoked mackerel fillets — oily, rich, and full of flavour; skin removed
• Approx. 2 tbsp fromage frais — gives it creaminess without being heavy
• A pinch of cayenne pepper — subtle heat, but go easy!
• Squeeze of lemon juice — brightens the richness beautifully
• 1 tbsp capers, roughly chopped — briny pop of sharpness
• Sea salt and freshly ground black pepper
• 1 tsp fennel fronds or dill, chopped — optional, but adds a lovely freshness

I’ve tried this with Greek yogurt when I was out of fromage frais — works a treat, just a bit tangier.

How to Make It (Instructions)

1. Peel the skin off the smoked mackerel fillets.
   It’s a quick job — the skin should come off easily with a tug.
2. Set aside half of one fillet.
   This’ll be chopped later to add texture — clever little trick from Delia.
3. Pop the rest of the mackerel into a food processor.
   Add most (but not all) of the fromage frais, a squeeze of lemon juice, a pinch of cayenne, and a bit of salt and pepper.
4. Blitz until smooth-ish.
   You want it creamy but not a paste. Add a touch more fromage frais if it looks too stiff. (I always add too much, then panic. Go slow.)
5. Scrape it into a bowl.
   Use a spatula — no pâté left behind!
6. Roughly chop or flake the reserved fish and fold it into the pâté with the capers.
   That mix of smooth and chunky makes it feel homemade in the best way.
7. Taste and adjust.
   Maybe more lemon. Maybe more salt. Maybe you realise you forgot the capers entirely (guilty).
8. Transfer to a ramekin and garnish with dill or fennel if using.
   Looks posh even if you’re still in your dressing gown.

Common Mistakes

Why is my pâté too runny?
You’ve likely added too much fromage frais. Add it bit by bit next time — you can always add, never subtract.

It tastes bland — what did I do wrong?
Seasonings need balancing. The capers and lemon are crucial for contrast. Taste as you go.

Why does it feel one-note in texture?
Don’t skip the step of folding in the flaked fish — it adds dimension and interest.

Can I skip the cayenne?
Of course. It’s just a hint of heat, but if you’re spice-averse or making it for kids, leave it out.

I used hot-smoked trout instead and it didn’t taste right — why?
Trout is milder. You’ll need more lemon and a little extra seasoning. I’ve made that swap myself in a pinch — not bad, but different.

Storage and Reheating Tips

Fridge:
Store tightly covered in a ramekin or sealed container for up to 3 days. The flavours actually improve after a few hours’ chilling.

Freezer:
Yes — freeze in small ramekins, covered tightly. Thaw overnight in the fridge and give it a stir before serving.

Reheating:
Technically, you don’t. But if you must soften it a little, warm gently in a bowl over hot water or a few seconds in the microwave (on low), stirring between blasts.

What to Serve With It

• Melba toast or sourdough crackers — classic, crunchy, perfect foil for the creamy pâté.
• Sliced cucumbers or radishes — crisp and cooling contrast.
• A chilled glass of dry white wine — Sauvignon Blanc works beautifully, especially with the lemon and capers.

Honestly, I’ve also eaten this on toast while standing over the sink. Still brilliant.

FAQ Section

Can I make this gluten-free?
Yes, the pâté itself is naturally gluten-free. Just pair it with gluten-free bread or crackers.

Can I make it ahead?
Absolutely. In fact, it tastes better after a few hours’ rest in the fridge.

What herbs work besides dill or fennel?
Try chives, parsley, or even a bit of tarragon for a slightly aniseed note.

Is there a dairy-free version?
Yes — swap fromage frais with a dairy-free yogurt or cream cheese alternative. Just choose one that isn’t too sweet.

Can I double or triple the recipe?
Yes, and you should. It goes fast, especially at parties.

Try More Recipes:

• Delia Smith Pesto Rice
• Delia Smith Date And Walnut Cake
• Delia Smith Crab Apple Jelly
• Delia Smith Moroccan Chicken