Nigella Mackerel Pate

Every time I make mackerel pâté, I’m swept back to a quiet summer evening on the Cornish coast — the kind where the sea air smells faintly of salt and smoked fish, and there’s a slice of crusty bread in one hand and a cold white wine in the other. That’s where I first had something like this: smoky, creamy, peppery pâté served with pickled cucumber and a pile of warm toast. I didn’t even know then what horseradish was, but it bit my tongue in the best way.

This Nigella mackerel pâté reminds me of that day. It’s rich yet light, sharp yet comforting — a five-minute blend of things you probably already have. And yes, it’s got that unmistakable Nigella flair: a bit indulgent, gorgeously British, and almost too easy.

Let’s get into it.

Ingredients List

• 2 whole smoked mackerel (or 4 fillets) — smoky and oily, this is the heart of the pâté. Don’t swap it unless you absolutely must.
• 1 tsp freshly grated horseradish — or 2 tsp jarred horseradish sauce. That nose-tingling heat is what makes this pop.
• 2 tsp Dijon mustard — for depth and sharpness.
• Freshly ground black pepper
• 2 tbsp crème fraîche — adds tang and creaminess.
• ½ lemon, juice only — brightens everything up.
• 100g unsalted butter, chopped — makes the texture silky and spreadable.

Optional twist: a little chopped dill stirred in at the end is just lovely.

How to Make It (Instructions)

1. Peel the skin off the smoked mackerel and check for major bones. A few small ones are fine — they’ll blend out.
2. Add the fish to a food processor. I use my old Cuisinart that smells permanently of garlic and lemon zest.
3. Spoon in the horseradish, Dijon mustard, black pepper, crème fraîche, and lemon juice.
4. Blend until mostly smooth.
5. Add the chopped butter and blend again until completely smooth and creamy. It should look like a whipped spread, not a dense paste.
6. Taste it. Add a pinch of salt if needed, or a bit more mustard if you want it punchier.
7. Scoop into a ramekin or jar, cover, and chill for at least 30 minutes before serving.

Side note: I once forgot to chill it and served it warm. Don’t. It was like fishy room-temperature butter. Not the vibe.

Common Mistakes

Why does my pâté taste bland?
You probably didn’t use enough horseradish or lemon juice. Both are essential for balancing the richness.

Why is the texture too thick or greasy?
You might’ve added too much butter. Start with 100g and add more only if it needs loosening.

Can I use fresh mackerel instead of smoked?
Technically yes, but it won’t taste like Nigella’s. Smoked mackerel brings that signature depth.

Why is it grainy instead of smooth?
You may not have blended it long enough or the butter wasn’t soft enough when added.

Mistake I made once?
Using hot-smoked trout instead of mackerel. It looked the same, but tasted like an entirely different dish — oddly sweet and not punchy enough.

Storage Tips

Fridge:
Store in an airtight jar or ramekin, covered with cling film. Keeps for 3 days.

Freezer:
It freezes surprisingly well! Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight — the texture stays smooth.

What to Serve With It

• Sourdough toast or a warm baguette — classic and perfect. Something with a crunch and chew.
• Pickled cucumbers or capers — for briny contrast.
• Crisp white wine or chilled dry cider — to cut the richness and freshen the palate.

It also works marvellously spooned into tartlets for posh canapés, or alongside boiled eggs and salad for a light lunch.

FAQ Section

Can I make this ahead of time?
Yes! In fact, it tastes better after a night in the fridge — the flavors meld beautifully.

Can I make this gluten-free?
The pâté itself is gluten-free. Just serve with GF crackers or toast.

Is this keto-friendly?
Absolutely — high in fat and protein, and barely any carbs.

Can I use Greek yogurt instead of crème fraîche?
You can, but it’ll be tangier and slightly thinner in texture. Still tasty!

What herbs work well in this?
Dill, chives, or parsley all pair beautifully with smoked fish.

Try More Recipes:

• Nigella Slow Cooked Lamb Shoulder
• Nigella Mint Jelly
• Nigella Smoked Salmon Pate
• Nigella Chocolate Truffles