This mouthwatering smoked mackerel pate is super simple to make and will leave you wanting more. It’s served with grilled sourdough and a parsley salad with cress & celery. Made with cream cheese, this pate is very smooth and indulgent.
The smoked fish gives this pate a salty flavour, so you probably won’t need to add extra salt. This meal goes particularly well with a chilled glass of white wine.
If you don’t have any mackerel, you could also make this pate with other smoked fish, such as kippers, haddock or kippers.
- 400g smoked mackerel fillets
- 200g cream cheese
- 3 lemons, juice & zest
- 1 small bunch fresh parsley
- 2 handfuls of cress
- 2 celery sticks plus their leaves
- 6 slices sourdough bread
To make this smoked mackerel pate,
Begin by peeling the skin off the mackerel fillets. Discard the skins.
Next, place the skinned fish in your food processor along with all the velvety cream cheese. Sprinkle in some of the parsley leaves, plus the juice and zest of one of the lemons. Process the mixture until it’s ultra smooth and creamy. Season with salt and pepper if needed, and the pulse to combine.
Snip the cress to begin making the salad. Add it to the leaves of the celery sticks and the parsley. Next, chop the celery stick and add them to the leaves. Dress with EVOO, salt, pepper and lemon juice, and toss to combine.
Drizzle the sourdough bread on each side with EVOO. Heat your grill or griddle pan. Once the pan is hot, grill the bread for 30 seconds to one minute on both sides, depending on the thickness of your bread and how crispy you like it.
Serve the 3 components together, along with the rest of the lemons cut in to wedges.
This fish pate would make a great starter, but you could also serve it at breakfast or brunch time on the weekend (for more seafood breakfast ideas, click here)