Smoked Mackerel Pâté (Easy 5-Minute Recipe)
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Want mackerel pâté you can serve to guests in just 5 minutes? This recipe uses three main ingredients and no food processor, so the smoky fish really shines. Just blend smoked mackerel with cream cheese, lemon juice, salt & pepper until creamy but slightly textured. For a delicious contrast of hot & cold, serve this smoked mackerel pâté as a dip for my Super Crispy Ninja Airfryer Roast Potatoes.
A Quick Look At The Recipe
- ✅ Recipe Name: Smoked Mackerel Pâté (Easy 5-Minute Recipe)
- 🕦 Ready in: 5 minutes
- 🤝 Serves: 6-8
- 🧑🍳 Main ingredients: smoked mackerel fillets, cream cheese, lemon, salt & pepper
- ✨ Summary: Make smoked mackerel pâté in just 5 minutes using 3 ingredients! No food processor needed, perfect for parties, snacks & meal prep.
Why you’ll love this recipe
This is the simplest mackerel pâté recipe you’ll find, and that’s exactly why it works.
- Pure smoky flavour: There’s no horseradish, mayo or mustard masking the fish, just creaminess and fresh lemon. Like this Easy Tzatziki, it proves simple ingredients work best.
- 5 minutes flat: No pans, no oven and no food processor needed to make this mackerel pâté!! It’s as quick as the Best Miso Dressing, making it ideal for busy weekdays.
- Easy to customise: Keep the smoked mackerel pate recipe classic or add herbs, chilli or capers if you want extra punch. You control the texture too, from rustic and chunky to smoother and spreadable.
Got leftover cream cheese? Try making Garlic and Herb Cream Cheese (Budget Philadelphia),Creamy Philadelphia Chicken Pasta, orThe Best Million Dollar Chicken Casserole.
Table of Contents
Ingredients
My mackerel pâté recipe keeps things intentionally minimal.
- Smoked mackerel fillets: Smoked mackerel is naturally rich and smoky from the curing process. Plain fillets keep the taste clean, but pepper-smoked adds a bit of heat.
- Cream cheese: Cream cheese creates the creamy base that balances the oily fish and binds everything together. Full-fat gives the best texture, though low-fat works too if you already have it from making this lovely Creamy Mushroom Toast.
- Lemon juice: Fresh lemon juice brightens the mackeral pâté. Start with half a lemon and increase gradually if you prefer it sharper.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Once you’ve learnt how to make mackerel pâté, you can easily adapt it.
- Fresh herbs: Finely chopped dill, parsley or chives add freshness without overpowering the smoky fish. This works especially well if you’re serving it alongside lighter dishes.
- Capers: Capers bring extra saltiness and tang to the mackerel pâté for a more Mediterranean vibe similar to this Easy Chicken Piccata. Chop finely and add gradually so the flavour stays balanced.
- Add heat: You can use a pinch of chilli flakes or cracked black pepper in this recipe for mackerel pâté, which is perfect if you’re serving it as part of a party platter with this Spicy Tuna with Crispy Rice.
How to make Mackerel Pâté
Step 1: Place your whole smoked mackerel fillets into a large mixing bowl.
Step 2: Peel off and discard the skin. Flake the fish meat, then add the block of cream cheese, lemon juice, salt, and pepper to the bowl.
Step 3: Use an immersion blender to blitz the mixture. Stop when it comes together but still has a bit of coarse texture.
Step 4: Scoop into a serving dish, crack some extra black pepper on top, and serve with toasted bread.
If you’re planning a snack board, try serving this with Crostini Recipe (Mini Bruschetta Bites),Whipped Feta Dip with Harissa, andKnorr Spinach Dip.
Tips for the best result
- Don’t over-blend. The slightly coarse texture makes this easy mackerel pate so much better, and stops it becoming dense.
- Smoked mackerel varies in saltiness, so taste and adjust seasoning after blending.
- Let your mackerel pâté rest in the fridge for at least 30 minutes so the flavours come together if you have time. No worries if you want to dig in straight away though!
- Because there are so few ingredients in my recipe for smoked mackerel pâté, the quality of the fish makes a noticeable difference.
Is Smoked Mackerel Pâté Healthy?
Smoked mackerel is naturally high in protein and omega-3s, making this smoked mackerel pâté recipe more nutrient-dense than most dips. Cream cheese makes the texture creamier and more interesting, but the short ingredient list avoids unnecessary additives.
Once you learn how to make smoked mackerel pate, you can make it again and again – just serve it with wholegrain toast or sliced vegetables for a balanced lunch or high-protein snack like these Easy Cottage Cheese Egg Bites.
Serving Suggestions
Serve the mackerel pâté with warm sourdough, crackers, cucumber slices or carrot batons for contrast. It works for quick lunches, party platters or light dinners.
Turn it into a full spread with these pairings:
Leftover Storage and Reheat Instructions
Smoked mackerel pate recipes usually store quite well, making it perfect for entertaining or meal prep.
Refrigerator: Store in an airtight container for up to 3 days. Make sure to press cling film onto the surface to prevent drying.
Freezer: You can freeze smoked mackerel pâté for up to 1 month, just defrost in the fridge and stir well before serving to restore texture.
Reheat: No reheating required! You can serve it chilled or let it sit at room temperature for 15-20 minutes before eating.
Recipe FAQs
Use a hand blender or just mash it with a fork for a more rustic texture. The key to the best smoked mackerel pâté recipe is blending until creamy but not completely smooth.
Yes, you can freeze for up to 1 month. Stir well after defrosting, as the dairy may loosen slightly.
Stored in an airtight container, it’ll keep for up to 3 days.
It’s high in protein and omega-3s from the fish, though it does contain dairy. Pairing it with veg or wholegrain toast makes it a balanced option.
If you’re after more seafood dishes, try Creamy Shrimp Salad Sandwich, Quick & Easy Boom Boom Shrimp, or BEST Fish Finger Sandwich.
If you tried this Mackerel Pâté recipe, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Smoked Mackerel Paté
Ingredients
- 215 g boneless smoked mackerel fillets
- 200 g cream cheese
- Juice of half a lemon
Cupboard Essentials
- Salt & Pepper
Method
- Remove the skin from the smoked mackerel and place in a large bowl. Use a fork to roughly break it up.
- Add the cream cheese and lemon juice into the bowl with a big pinch of salt and pepper.
- Use a hand blender to blend everything coarsely, leaving a bit of texture to the pate. Taste to adjust the seasoning if necessary, adding more lemon juice if you like your mackerel pate more tangy.
- Serve up with toasted bread, crackers or sliced veggies and enjoy!
Notes
- The simplicity of this is what makes it one of my go-to dips; it doesn’t need any additional ingredients as it’s perfect as is, but you can add spice, fresh herbs or something like capers if you really fancy it.
- I go for the plain smoked mackerel, but you can use the pepper-smoked mackerel if you prefer.
- Full-fat cream cheese yields the best flavour and texture, but if you want to reduce the calories then low-fat cream cheese also provides a delicious end result.
Nutrition
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