Smoked Mackerel Pate Toast (Printable)

Creamy smoked mackerel blend with herbs and lemon, paired with crispy toasted bread.

# What You'll Need:

→ Pâté

01 - 7 oz smoked mackerel fillets, skin removed
02 - 3.5 oz cream cheese (full-fat or light)
03 - 2 tbsp crème fraîche or sour cream
04 - 1 tbsp freshly squeezed lemon juice
05 - 1 tsp horseradish sauce (optional)
06 - 1 tbsp fresh chives, finely chopped
07 - 1 tbsp fresh dill, finely chopped
08 - ¼ tsp black pepper
09 - ¼ tsp sea salt, adjust to taste

→ For Serving

10 - 8 slices crusty bread (such as sourdough or baguette)
11 - 1 tbsp olive oil, for brushing
12 - Lemon wedges
13 - Extra chives or dill, for garnish

# How To Make:

01 - Flake the smoked mackerel fillets in a mixing bowl with a fork, removing any bones.
02 - Add cream cheese, crème fraîche, lemon juice, horseradish sauce if using, chives, dill, black pepper, and salt to the bowl.
03 - Mix thoroughly with a fork for a rustic texture or blend in a food processor for a smooth consistency. Adjust seasoning to taste.
04 - Cover and refrigerate the mixture for at least 15 minutes to allow flavors to meld.
05 - Brush bread slices lightly with olive oil and toast under a grill or in a toaster until golden and crisp.
06 - Serve the chilled smoked mackerel pâté garnished with extra herbs and lemon wedges alongside the warm toast.

# Expert Tips:

01 -
  • It tastes restaurant-quality but takes less than twenty minutes from start to finish.
  • The smoky, creamy texture feels luxurious and works beautifully on toast or crackers.
  • You can make it ahead and let the flavors deepen in the fridge while you relax.
02 -
  • Taste the pate before adding extra salt, smoked mackerel varies in saltiness and its easy to overdo it.
  • Chilling the pate is not optional, the flavors need time to blend and the texture firms up beautifully in the fridge.
  • If you blend it in a food processor, pulse gently so you dont turn it into paste, a little texture makes it more interesting.
03 -
  • Use full-fat cream cheese for the richest, smoothest texture, light versions work but lack that luxurious mouthfeel.
  • Toast the bread just before serving and let it cool slightly, warm toast softens the pate and makes it harder to spread neatly.
  • Squeeze a little lemon juice over each serving at the table, that bright acidity right before eating makes all the difference.

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