Smoked Mackerel Pâté
Serves 9·Added 5 May 2026 by Tom Melhuish
Starter
Ingredients
| 2 | medium | smoked mackerel |
| 4 | oz | cottage cheese(110 g) |
| 5 | fl oz | soured cream(150 ml or Greek yoghurt) |
| 1/2 | large | lemon(juiced) |
| salt | ||
| freshly milled black pepper | ||
| grated nutmeg | ||
| 1 | tsp | horseradish sauce(added as per handwritten note) |
| 1 | large | lemon(cut in wedges for garnish) |
| 1 | bunch | watercress(for garnish) |
| a couple of | pinches | cayenne pepper(for garnish) |
Method
1.Prepare eight 2 1/2 inch (6 cm) ramekins.
2.Skin the mackerel and carefully remove all the bones.
3.Flake the fish and place in the goblet of a liquidiser.
4.Add the cottage cheese, soured cream, lemon juice, and horseradish sauce (if using).
5.Blend until completely smooth, stopping the motor and stirring the mixture half-way through if needed.
6.Spoon into a bowl, taste, and season with salt, freshly milled black pepper, a pinch of nutmeg, and more lemon juice if needed.
7.Pack into individual dishes, cover, and chill for several hours before serving.
8.To serve, sprinkle with a touch of cayenne pepper, garnish with watercress and lemon wedges, and serve with freshly made wholemeal and slices of pickled dill cucumber.
Recipe Notes
AI · may be inaccurate
Substitutions
- soured cream → Greek yoghurt (as written)
- soured cream → more cottage cheese (handwritten note)
Serving suggestions
- {"ingredient":"horseradish sauce","quantity":"1 tsp"}
Tips
The pâté can be made well in advance, so there is no last-minute preparation.
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