Smoked Mackerel Paté

Smoked Mackerel Paté

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To serve – 6
Preparation time – 2-3 minutes
Cooking time – 20 minutes + Chilling 1-2 hours (optional)

Benefits from being chilled so could easily make the day before.
Variation – Can use peppered mackerel fillets for a more piquant flavour. Also delicious using smoked haddock or kippers.

Nutritional count per serving
Energy 344kcal/1421kj; Protein 10.7g; Carbohydrate 0.5g of which sugars 0.4g; Fat 33.3g of which saturates 14.3g; Cholesterol 88mg; Calcium 57mg; Fibre 0.1g; Sodium 518mg.


4 smoked mackerel fillets, skinned and boned 225 g/8 oz cream cheese 1-2 garlic cloves, finely chopped Juice of 1 lemon 30 ml/ 2 tbsp chopped fresh chervil, parsley or chives 15 ml/ 1 tbsp Worcester sauce Salt and cayenne pepper Fresh chives to garnish Warmed Melba toast to serve


  1. Break up the smoked mackerel fillets and put them in a food processor. Add the cream cheese, chopped garlic and lemon juice.
  2. Process the mixture for a few seconds, just long enough to mix the ingredients, then add the chopped chervil, parsley or chives.
  3. Process the mixture until it is fairly smooth but with a slightly chunky texture, then add Worcester sauce, salt and cayenne pepper to taste. Process again to mix.
  4. Spoon the paté into a dish, cover with clear film and chill in the fridge.
  5. Garnish with chives and serve with Melba toast.

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