Smoked Mackerel Paté

Brought bang up to date. Serve this classic starter with pride. Not only are you dishing up healthy omega 3, you are creating a sensational taste extravaganza. I do not think you need to serve bread with this, although this is obviously your choice. I serve with a mixture of radicchio and endive leaves topped with pared lemon zest and a sprinkling of home made vinegarette.

Category:  Starters & Salads Canapes & Cocktails  - 


For 8 people


  • 150 g smoked peppered mackerel
  • 100 g natural cream cheese, low-fat
  • 2 tbs créme fraiche
  • 1 lemon, chopped {mosgloss=zest}
  • 0.5 lemon, juice
  • 0.5 tsp {mosgloss=harissa} paste
  • 25 g walnuts, roughly chopped
  • 8 black olives, roughly chopped

Smoked Mackerel Paté Directions

  1. 1. Skin the mackerel. Place in medium mixing bowl and flake the fish into small pieces, using a fork.
    2. Add the cream cheese, créme fraiche, lemon zest and juice and harissa paste. Mash all the ingredients together, using the fork. You are aiming to produce a rough textured paste.
    3. Stir in the walnuts and olives.