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Smoked Mackerel Pâté Recipe: Creamy Spread with Lemon & Dill

Introducing my Smoked Mackerel Pate. This simple, delicious pate uses just 5 ingredients and is ready in about 5 minutes. It’s creamy, high in protein and healthy fats, and makes a satisfying, nutritious snack.

smoked mackerel pate on a blue plate with crackers.

Recipe Difficulty – Very Easy

Table of Contents

  • Why this recipe works
  • Ingredients to make Smoked Mackerel Pate
  • Substitutions
  • Variations
  • How to make Smoked Mackerel Pate
  • Leftovers
  • Recipe FAQs
  • You might also like
  • Rate it…
  • Smoked Mackerel Pate Recipe

Why this recipe works

This smoked mackerel pate is versatile, quick to make, and packed with flavour. It’s elegant enough to serve as a starter or canapé at a dinner party, yet simple and hearty enough for everyday meals. The combination of smoky fish, bright lemon juice and fresh parsley creates a balanced pate that pairs well with many accompaniments.

Serve it with melba toast, crackers, cucumber slices, rye bread, pickles, or a peppery cress salad. For a more substantial meal, spoon the pate over baked jacket potatoes. It also works brilliantly on toast for breakfast—top with a poached or fried egg for extra richness.

You can make this pate ahead of time: it keeps well in the fridge for a few days, so prepare it when convenient and enjoy later.

Ingredients to make Smoked Mackerel Pate

Ingredients to make Smoked Mackerel Pate.
  1. Smoked mackerel – boneless fillets, flaked; tinned mackerel works if needed.
  2. Plain yoghurt – I used coconut yoghurt to keep it dairy-free.
  3. Dijon mustard – adds tang and depth.
  4. Fresh parsley – for freshness and colour.
  5. Lemon juice – brightens and balances the smoky fish.

See the recipe card below for exact quantities.

Substitutions

  • Yoghurt: swap for cream cheese, sour cream or crème fraîche.
  • Dijon mustard: horseradish sauce is a good alternative for sharpness.
  • Parsley: try dill, chives or spring onions for a different herb note.

Variations

  • Spicy: add a pinch of cayenne or use spicy horseradish sauce.
  • Deluxe: include garlic, smoked paprika or extra herbs.
  • Kid friendly: serve mild and let kids dip bread or crackers to try it.

How to make Smoked Mackerel Pate

Ingredients to make Smoked Mackerel Pate combined in a bowl.

Step 1: Flake the smoked mackerel into a bowl. Add the yoghurt, Dijon mustard, chopped parsley, lemon juice and a pinch of salt and pepper.

mackerel pate mashed with a fork.

Step 2: Mash everything together with a fork until evenly combined and no large flakes remain. For a smoother texture, pulse briefly in a food processor.

Hint: Use a food processor if you prefer an ultra-smooth pâté.

Leftovers

Keep leftover pate in an airtight container in the fridge for up to three days. You can also freeze individual portions for up to three months—thaw in the fridge and stir before serving.

Recipe FAQs

What is good to serve with smoked mackerel pate?

It’s great on toast with an egg, as a dip with vegetables or crackers, on crusty bread as an appetizer, or spooned over a jacket potato.

Is smoked mackerel pate healthy to eat?

Yes. Mackerel is an oily fish rich in omega-3 fatty acids. Using yoghurt instead of mayonnaise or cream cheese helps keep the pate lighter while still creamy.

Is smoked mackerel ready to eat?

Yes. Smoked mackerel sold in stores is already cooked by the smoking process and can be used straight away.

Can smoked mackerel pate be frozen?

Yes. Freeze in individual portions and thaw in the fridge the day you plan to use it. Stir well before serving.

mackerel pate served on a plate with crackers and lemon.

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Rate it…

If you tried this Smoked Mackerel Pate, please leave a star rating and a comment—feedback makes recipe creation rewarding!

smoked mackerel pate with crackers.
5 from 6 votes

Smoked Mackerel Pate

Creamy pâté made with smoked mackerel, lemon and parsley. Perfect on crusty bread or crackers.
Prep Time:
5 minutes
Total Time:
5 minutes
Servings:
4

Ingredients

  • 120 g smoked mackerel
  • 2 tbsp plain yoghurt (I used coconut)
  • 1 tsp Dijon mustard
  • 1 small handful fresh parsley
  • ½ lemon, juice

Instructions

  • Add the flaked smoked mackerel to a bowl with the yoghurt, mustard, chopped parsley, lemon juice and a pinch of salt and pepper.
  • Mash with a fork until well combined and there are no large flakes. For a smoother result, blend briefly in a food processor.

Notes

Step-by-Step Photos: The post includes photos to guide you.
Substitutions & Variations: See the list above.
To Store: Refrigerate in an airtight container for up to 3 days.
To Freeze: Freeze individual portions for up to 3 months. Thaw in the fridge and stir before serving.
Tip 1: If you smoke your own mackerel, cool it first—cold-smoked mackerel gives the best consistency.
Tip 2: For a smoother pate, use a food processor.
Tip 3: Boneless, skinless mackerel is easiest to work with and saves prep time.

Nutrition

Calories: 58 kcal |
Carbohydrates: 1 g |
Protein: 6 g |
Fat: 3 g |
Saturated Fat: 1 g |
Fiber: 0.3 g |
Sugar: 0.4 g

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