Every time I have smoked mackerel pate I think of my mum. It’s her party recipe. Any party or family gathering she will make smoked mackerel pate, usually because someone has requested it!
Since I moved out (over 8 years ago now!) I have been making it for people coming over. Over the years I have developed the recipe slightly and I now feel it’s perfect.
Not that my mum’s recipe wasn’t perfect! However I have made a little change to make it lighter and healthier. That change is to swap out usual high fat ingredient cream cheese and switch in my favourite creamy substitute – Greek yogurt. You know I love this stuff! Not only does it make great pancakes, and cakes but I usually try it in any recipe that calls for yogurt or cream.
Now this recipe is a dream to take to a party. There’s only a few ingredients and it takes less than 5 minutes for it to come together.
Smoked mackerel is probably one of my favourite foods. I’ll happily eat it out of the packet but love it just as much on salads, stirred through risotto or as a topping for baked potato. It’s such a great ingredient, packed full of essential fats and protein. Now you can buy lots of varieties in the shops. I tend to stay away from most of the flavoured ones as they have unnecessary sugars but I love these black pepper ones. They add a great texture and flavour. If you can’t find peppered mackerel fillets just adding 1 teaspoon of freshly ground pepper to the below recipe will do the trick.
Now, one ingredient this recipe does not have – horseradish. I hate the stuff. Along with mustard and wasabi its on my very short list of food I actually hate. Really hate. It’s quite a common addition to smoked mackerel pate so if you like it add 1-2 teaspoons to taste. Just don’t expect me to eat it!
- 25 grams unsalted butter
- 500 grams smoked mackerel fillets
- 4 tablespoons Greek yogurt
- Juice of half a lemon
- Small handful of parsley
- Place the butte in a small pan and heat on a low heat until almost melted. Remove from the heat when it's almost done and stir to finish melting (this will stop it getting too hot).
- Remove the skins from the mackerel and lightly break up. Place in a food processor along with the rest of the ingredients, including the melted butter. Blend for about 20 seconds, stopping to scrap the sides. Finish blending until the desired consistency is reached (I like mines a little chunky). Taste and if necessary season.
- Place into ramekins and cover, storing in the fridge until needed. Bring out of the fridge about 30 minutes before serving. You can also place the pate in air tight containers and either keep in the fridge for 3 days or the freeze for up to 2 months.