Smoked Mackerel Pate Toast (Printable View)

Creamy smoked mackerel spread enhanced with herbs and lemon on crisp toasted bread.

# Ingredient List:

→ Pâte

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 - 1/4 tsp black pepper
09 - 1/4 tsp sea salt, adjust to taste

→ To Serve

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 Prepare:

01 - Flake the smoked mackerel fillets into a mixing bowl, 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 - Blend with a fork for a rustic texture or process until smooth. Season to taste.
04 - Cover and refrigerate for at least 15 minutes to meld flavors.
05 - Brush bread slices with olive oil and toast under a grill or in a toaster until golden and crisp.
06 - Present the chilled mackerel spread garnished with extra herbs and lemon wedges alongside warm toast.

# Expert Suggestions:

01 -
  • It feels luxurious but costs a fraction of shop-bought pate and takes less time than boiling pasta.
  • You can make it ahead, tuck it in the fridge, and pull it out when guests arrive looking effortlessly prepared.
  • The texture is entirely up to you, rustic and chunky or silky smooth depending on your mood.
  • It pairs with almost anything, crackers, toast, cucumber slices, or even stuffed into celery sticks.
02 -
  • Taste the pate before adding extra salt, the smoked mackerel carries plenty already and it's easy to overdo it.
  • If your mackerel fillets are particularly oily, blot them gently with kitchen paper before flaking to keep the pate from becoming greasy.
  • Chilling is not optional, the flavors genuinely deepen and the texture improves after resting in the fridge.
03 -
  • Use the best smoked mackerel you can find, the quality of the fish makes or breaks this dish and you'll taste the difference.
  • A microplane zester is perfect for the lemon zest if you want to add a little extra citrus punch without more juice.
  • Serve with something acidic on the side, pickled onions, cornichons, or even a few slices of tart apple to cut through the richness.

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