Go Back

Zingy mackerel pate

Don't buy smoked mackerel paste in the supermarket - it's so easy to make your own. And it's so much cheaper and tastier! Within 5 minutes you can whiz up a delicious spread or dip. This zingy mackerel paté has a lovely edge to it because I’ve used freshly grated horseradish (if you can't get one - just use shop-bought horseradish sauce). Add more yogurt to create a dip, instead of a spread. Both  versions are perfect for parties (as a spread on oatcakes or as a topping on nibbles); for picnics (with some bread sticks or crudités); or as sandwich filler paté. Also, this spread is very healthy, so it’s ideal for the health-conscious or those who are on a diet.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 smoked mackerel
  • Zest and juice of ½ lemon
  • 3 Tbsp Greek yoghurt crème fraîche or Skyr
  • Sea salt & Ground pepper
  • About 2 tsp grated horseradish

Method
 

  1. Remove the skin of mackerel and flake the flesh into a small food processor.
  2. Add the remaining ingredients and whiz, until you get a smooth paste.
  3. Taste and adjust the seasoning to your liking. Add more horseradish, if it’s not sharp enough.
  4. Transfer to a small bowl and keep it chilled until serving.