Dinner

Smoked Mackerel Paté with Herbs and Lemon Recipe

ByHailey Reed January 28, 2026January 28, 2026

Introduction

This creamy mackerel paté is a quick and flavorful appetizer perfect for any occasion. Combining smoky fish with zesty lemon and a hint of horseradish, it’s a fresh and tasty treat to enjoy with warm, buttered toast.

The image shows two triangular pieces of toasted dark brown bread on a white oval plate; one piece is fully covered with a creamy, chunky white spread mixed with green herbs and a dusting of red spice, while the other piece has a smaller amount of the same spread; on the side, there is a glass jar filled with more of the spread, topped with chopped green herbs, with the lid open beside it; near the plate, two additional triangular toasted bread slices are stacked with a yellow butter pat melting on the top slice; a silver knife lies next to the jar with a bit of the spread on its blade; a yellow lemon wedge is visible at the top left corner, and a dark blue cloth is partly seen at the top right corner, all placed on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g – 300g ready-to-eat smoked mackerel fillets
165g soft cheese
1 lemon, zested and juiced
2 tbsp horseradish sauce
15g fresh parsley, chives, or dill, finely chopped
Pinch of cayenne pepper (optional)
Toast and butter, to serve

Instructions

Step 1: Remove the skin from the smoked mackerel and break the fillets into small pieces.
Step 2: In a bowl, mix the mackerel pieces with the soft cheese, lemon zest, and horseradish sauce until well combined using a fork.
Step 3: Season the mixture with salt and freshly ground black pepper to taste, then add lemon juice gradually, adjusting to your preferred tanginess.
Step 4: Stir in most of the chopped herbs, reserving some for garnish. Cover the paté and chill in the refrigerator until ready to serve.
Step 5: Before serving, sprinkle the paté with a pinch of cayenne pepper if using, and scatter the remaining herbs on top. Serve with warm, buttered toast.

Tips & Variations

Use a food processor for an ultra-smooth texture, but mixing by hand gives a nice rustic feel.
Try different herbs like tarragon or basil for a unique twist.
If you prefer less heat, omit the cayenne pepper or replace horseradish sauce with Dijon mustard.

Storage

Store the mackerel paté covered in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor. Discard if it develops an off smell or appearance.

How to Serve

The image shows a light wooden board placed on a white marbled texture with two toasted bread triangles on the right, one topped with a small pat of melting butter, and the other slightly overlapping it. On the left side, a small white oval plate holds two smaller toasted bread triangles spread thickly with a creamy, white mixture that has visible green herbs sprinkled on top and a light dusting of reddish spice. At the bottom right, an open glass jar filled with the same creamy mixture garnished with green herbs is visible. A knife with some spread on its blade lies on the left side of the board. In the top left corner, a lemon wedge is partly seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mackerel paté in advance?

Yes, it’s best prepared a few hours ahead or the day before to allow the flavors to meld. Keep it refrigerated until serving.

What can I serve with mackerel paté besides toast?

Mackerel paté goes well with crisp vegetables like cucumber or celery sticks, crackers, or even as a filling for sandwiches.

Smoked Mackerel Paté with Herbs and Lemon Recipe

★★★★★

4.7 from 56 reviews

Author: Hailey
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Low Fat

Description

This creamy and flavorful mackerel paté combines smoked mackerel fillets with soft cheese, fresh lemon, and herbs to create a perfect savory spread. It’s quick to prepare, chilled to blend flavors, and served with warm, buttered toast for an elegant appetizer or snack.

Ingredients

Scale

Main Ingredients

250g – 300g ready-to-eat smoked mackerel fillets
165g soft cheese
1 lemon, zested and juiced
2 tbsp horseradish sauce
15g fresh parsley, chives, or dill, finely chopped
Pinch of cayenne pepper (optional)

To Serve

Toast and butter

Instructions

Prepare the Mackerel: Remove the skin from the smoked mackerel fillets and break the flesh into small pieces using your fingers or a fork.
Mix Ingredients: In a bowl, combine the broken-up mackerel with soft cheese, lemon zest, and horseradish sauce. Mix thoroughly with a fork until well blended.
Season and Add Lemon Juice: Season the mixture with salt and freshly ground black pepper to taste. Add lemon juice gradually, tasting as you go, to achieve the desired tanginess.
Incorporate Herbs and Chill: Stir in most of the finely chopped herbs, reserving a little for garnish. Cover the paté and refrigerate it to allow the flavors to meld until ready to serve.
Serve: Before serving, sprinkle the paté with a pinch of cayenne pepper if using, and garnish with the remaining herbs. Serve alongside warm buttered toast for an irresistible starter or snack.

Notes

Use soft cheese like cream cheese or fromage frais for a smooth texture.
If you prefer less heat, omit the cayenne pepper.
Horseradish sauce adds a nice warmth, but you can adjust the amount to your taste.
For a smoother texture, you can briefly pulse the mixture in a food processor, but keep some chunks for texture.
This paté can be made up to a day ahead; its flavors improve when chilled.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: No-Cook
Cuisine: British

Keywords: smoked mackerel paté, fish spread, easy appetizer, smoked fish recipe, no-cook paté

Hailey Reed

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