Mary Berry Smoked Mackerel Pate

The smell of smoked mackerel always takes me back to my gran’s narrow kitchen, where the kettle was always on and the toaster had to be held down manually. She’d press it with the back of a wooden spoon while chatting about things like the price of butter or the neighbour’s new haircut. And then, out of nowhere, she’d pull out a tub of pâté she made from leftover fish and a bit of cream cheese. Always humble. Always a hit.

This recipe, It reminds me of that — just dialled up a notch, like if my gran had access to crème fraîche and a proper blender.

This mackerel pâté is creamy, smoky, punchy with lemon and mustard, and honestly takes no time at all. You can make it in the time it takes to boil an egg, and it’s so much more satisfying.

Ingredients List

• 2 whole smoked mackerel (or 4 fillets)
  That deep, rich flavour is the whole point. Don’t skimp.
• 1 tsp grated horseradish (or 2 tsp horseradish sauce)
  For a little warmth — sharp, not spicy.
• 2 tsp Dijon mustard
  Smooth and tangy, helps cut through the richness.
• Freshly ground black pepper
  I don’t measure this. Just a good few turns of the grinder.
• 2 tbsp crème fraîche
  Adds a delicate tang and lightens it all up.
• ½ lemon, juiced
  You want brightness. Taste as you go.
• 100g unsalted butter, chopped
  This gives it that silky texture that spreads like a dream.

I don’t usually salt it — the mackerel is salty enough. But do what feels right.

How To Make It

1. Start by removing the skin from the mackerel. I use my fingers — it’s quicker than fiddling with a knife. A few bones left in? Not the end of the world — you’re blending.
2. Break the fillets into chunks and toss them into a food processor. Or a large bowl if you’re going manual.
3. Add the horseradish, mustard, crème fraîche, lemon juice, and pepper. Pause here and give it a little stir if you’re not sure how strong you want it. Adjust before blitzing.
4. Blend until it’s mostly smooth but not a paste. You want it spreadable, not gloopy. I stop halfway and scrape down the sides — always forget the corners.
5. Drop in the butter and blitz again. It’ll go glossy and smooth. That’s when you know it’s done.
6. Taste and tweak. More lemon? Bit more mustard? Trust your instincts.
7. Chill for 30 minutes. I know, I know — but it’s better when it’s cold and firmed up. I’ve eaten it straight out of the blender before. Still good, just not great.

Common Mistakes

Do I need to remove all the fish skin?
Yes — otherwise it tastes bitter and makes the texture weirdly chewy.

My pâté tastes dull — why?
Could be the mackerel. Some shop-bought ones are just… bland. Go for cold-smoked or a good-quality hot-smoked fillet. Also, lemon is key.

I blended it too long. Can I fix it?
Honestly, not really. But you can fold in a bit more flaked mackerel to bring back texture. I’ve done that more times than I’d like to admit.

Can I make this ahead?
Absolutely. In fact, you should. Flavours mellow overnight.

Why does mine look split after chilling?
Just give it a stir — it’s the butter separating slightly. Perfectly normal.

Storage and Reheating Tips

• Fridge: Store in an airtight container for up to 3 days. Press cling film over the top to stop it drying out.
• Freezer: Technically yes, but the texture goes funny when thawed. If you do freeze it, wrap tightly and eat within 2 months.
• Reheating? Nope. This is a cold dish. Just bring it to room temp and stir if it looks a bit firm.

What To Serve With It

• Toasted rye or sourdough — crusty and a bit chewy, stands up to the richness.
• Cucumber slices or radishes — crunchy, fresh, and they cut through the fat.
• Boiled new potatoes, halved and cold — sounds weird but trust me, it works.

If you’re feeling a bit posh, add a scattering of chopped chives or dill. Or don’t — it’s still brilliant.

FAQs

Can I use canned mackerel?
You can, but it won’t have that smoky depth. Works in a pinch.

Can I make this with cream cheese instead of crème fraîche?
Yes — it’ll be denser and a bit sweeter. Still tasty.

Can I add herbs?
Absolutely. Dill, parsley, or chives are lovely. Just don’t go overboard.

Is this healthy?
Depends who you ask! It’s full of good fats (omega-3), but it’s also buttery. So… it balances out?

Does this work in a sandwich?
Oh yes. Especially on seeded brown bread with a few pickled onions.

Try More Recipes:

• Mary Berry Celery Soup
• Mary Berry Pork Pie
• Mary Berry Parsnip And Ginger Soup