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smoked mackerel pate with crackers.
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5 from 6 votes

Smoked Mackerel Pate

Creamy pâté, made with smoked mackerel, tangy lemon, and aromatic parsley. Perfect for spreading on crusty bread or crackers!
Prep Time5 minutes
Total Time5 minutes
Course: Snack
Cuisine: French
Diet: Gluten Free, Low Lactose
Servings: 4
Author: James Wythe

Ingredients

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

Instructions

  • Add the flaked smoked mackerel to a bowl along with the yoghurt, mustard, chopped parsley, juice of lemon, pinch salt & pepper.
  • Mash together with a fork until well combined and the mackerel isn’t in big flakes.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 3 days in an airtight container.
To Freeze: Freeze in individualized containers for up to 3 months. Pull one out the day you plan to use it and it should be ready by lunch! Give it a quick stir and enjoy!
Tip 1: If you are smoking your own mackerel, be sure to cool it before making this pate. Cold smoked mackerel is best for the correct consistency of this pate.
Tip 2: For a smoother pate, blend things in a food processor rather than with a fork.
Tip 3: It is easiest to work with boneless, skinless mackerel. If you can buy it that way, it will save you time in making this dish.

Nutrition

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