Smoked Mackerel Pate Toast

I was standing in a fishmonger's shop on a drizzly Tuesday when the clerk handed me a vacuum-sealed pack of smoked mackerel and said, Try this with some cream cheese. That offhand suggestion turned into one of my most reliable crowd-pleasers. The oily richness of the fish, the tang of lemon, and the bite of fresh herbs come together in minutes, yet it tastes like something you labored over for hours.

The first time I served this was at a small dinner party where I'd forgotten to plan a starter. I whipped it together in the ten minutes before the doorbell rang, plated it with some hastily toasted sourdough, and watched everyone scrape the bowl clean. One friend asked if I'd trained in a French kitchen. I didn't have the heart to tell her I'd been panic-searching my fridge five minutes earlier.

Ingredients

• 200 g smoked mackerel fillets, skin removed: The star of the show, already cooked and infused with woodsmoke, so you just flake and fold it in.
• 100 g cream cheese: This is your creamy base, binding everything together without overpowering the fish.
• 2 tbsp crème fraîche or sour cream: Adds a subtle tang that cuts through the richness and keeps the pate from feeling heavy.
• 1 tbsp lemon juice, freshly squeezed: Brightens the whole mixture and balances the oily fish beautifully.
• 1 tsp horseradish sauce: Optional but worth it for a gentle kick that wakes up your palate.
• 1 tbsp fresh chives, finely chopped: Brings a mild onion flavor and a pop of green that looks lovely swirled in.
• 1 tbsp fresh dill, finely chopped: The classic herb for smoked fish, adding a feathery, aromatic note.
• 1/4 tsp black pepper: Just enough to give a subtle warmth without stealing the spotlight.
• 1/4 tsp sea salt: Adjust this carefully since the mackerel is already quite salty.
• 8 slices crusty bread: Sourdough or baguette work best, something with texture that can stand up to a generous smear.
• 1 tbsp olive oil: Brushed on the bread before toasting for golden, crisp edges.
• Lemon wedges: For squeezing over the pate at the table, because a fresh hit of citrus never hurts.
• Extra chives or dill for garnish: A final flourish that shows you care about presentation.

Instructions

Flake the Mackerel:

Tip the smoked mackerel fillets into a mixing bowl and use a fork to break them into rough flakes. Run your fingers through gently to catch any stray bones, the last thing you want is a surprise crunch.

Combine the Base:

Add the cream cheese, crème fraîche, lemon juice, horseradish if you're using it, chives, dill, black pepper, and a cautious pinch of salt. The fish is already salty, so go easy at first.

Mix to Your Preferred Texture:

For a rustic, chunky pate, mash everything together with your fork until just combined. If you prefer it smooth and elegant, tip the lot into a food processor and blitz for thirty seconds until silky.

Chill and Let the Flavors Meld:

Cover the bowl with cling film and slide it into the fridge for at least fifteen minutes. This rest lets the herbs infuse and the whole mixture firm up slightly.

Toast the Bread:

While the pate chills, brush your bread slices lightly with olive oil and toast them under the grill or in a toaster until they're golden and crisp at the edges. The warmth is a lovely contrast to the cold pate.

Serve and Garnish:

Spoon the chilled pate into a small serving bowl or onto individual plates, scatter over extra herbs, and tuck in a few lemon wedges. Set the warm toast alongside and let everyone help themselves.

Save

There was an afternoon when my neighbor dropped by unannounced, and I had nothing but this pate in the fridge and some stale crackers in the cupboard. We sat in the garden with a bottle of cold white wine, spreading the pate thick and talking until the sun went down. It wasn't fancy, but it felt like the kind of moment you want to bottle and keep forever.

How to Make It Your Own

Swap the horseradish for a teaspoon of Dijon mustard if you want a sharper edge, or stir in a tablespoon of capers for briny pops of flavor. I've also folded in finely diced cucumber for crunch, or a spoonful of Greek yogurt in place of crème fraîche when I'm after something lighter and tangier. If you're feeling adventurous, a tiny pinch of smoked paprika echoes the smokiness of the fish and adds a warm, rusty color.

Serving Suggestions

This pate shines on a grazing board surrounded by pickled vegetables, cornichons, and a few radishes for crunch. I've spooned it onto halved baby potatoes for canapés, piped it into cherry tomatoes for a low-carb option, and even slathered it on warm blinis with a dollop of sour cream. It's just as happy on a weeknight dinner table as it is at a garden party, which is the kind of versatility I always look for in a recipe.

Storage and Make-Ahead Tips

The pate keeps beautifully in an airtight container in the fridge for up to three days, though the herbs may lose a little vibrancy after the first day. I sometimes make a double batch on Sunday and portion it into small jars, one for us and a couple to give away or tuck into lunchboxes. Just remember to toast the bread fresh each time, nobody wants soggy toast.

• Let the pate come to cool room temperature for ten minutes before serving if it's been in the fridge overnight, the flavors open up.
• Freeze individual portions in small ramekins covered tightly with cling film for up to a month, then thaw in the fridge overnight.
• If you're short on time, skip the food processor and embrace the chunky texture, it's just as delicious and feels more homemade.

Save

This pate has become my go-to whenever I need something impressive without the fuss, and I hope it does the same for you. There's something deeply satisfying about turning a handful of simple ingredients into something that makes people pause, close their eyes, and ask for seconds.

Common Questions

→ How do I achieve the best texture for the pate?

You can either mix the ingredients roughly with a fork for a rustic texture or blend them for a smooth consistency. Adjust based on your preference.

→ Can I prepare this spread ahead of time?

Yes, chilling the mixture in the refrigerator for at least 15 minutes allows the flavors to meld beautifully and can be made a few hours ahead.

→ What is a good bread choice for serving?

Crusty breads like sourdough or baguette toasted with olive oil complement the creamy spread perfectly and add a satisfying crunch.

→ How can I add a bit of heat to the spread?

Incorporating a small amount of horseradish sauce or a pinch of cayenne pepper can introduce a subtle warming kick.

→ Is there an alternative to crème fraîche for tanginess?

Greek yogurt can be used instead of crème fraîche to give a tangy note while maintaining creaminess.