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Smoked Mackerel Pate

This smooth and creamy pate makes a great starter to any seafood-based meal. It's especially great at Christmas time, as it uses tasty smoked mackerel and luxurious creme fraiche.
Course Appetizer, Bread, Condiment, Entree, Starter
Cuisine European, French, World
Keyword créme frâiche, fish, mackerel, pate, seafood
Prep Time 10 minutes
Cook Time 5 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings 2 Portions


  • Food processor
  • Chopping board
  • Knife
  • Frying pan
  • Mixing bowls
  • Terrines


  • 2 Mackerel, whole and smoked or 4 fillets
  • 5 gr Horseradish, freshly grated or 10ml horseradish creme
  • 15 ml Dijon mustard
  • Black pepper freshly ground
  • 50 ml Crème fraîche
  • 20 ml Lemon juice
  • 100 g Butter chopped

To serve

  • Scallions, finely sliced
  • ½ Baguette, cut into rings and toasted
  • 100 g Onions, red or brown finely diced
  • 20 g Butter
  • 10 ml Extra virgin olive oil


  • Take the skin off the fish and place in a food processor - don't worry about one or two errant bones, the pate will be blended.
  • Heat the oil and butter, and cook the onions over med-high heat util golden in colour - but not dry and crunchy.
  • Add the remaining ingredients (not the caramelised onions) to the food processor, and pulse until the mix is smooth and free of lumps.
  • Stir in the caramelised onions.
  • Refrigerate for 30mins, or until firm. Then serve on slices of toasted baguette, or any other bread you prefer.