Smoked Mackerel Pâté

This recipe works in combination with: Picnic Sandwich Selection, Strawberries & Cream. This recipe features in these meal plans: Seasonal British Picnic.

Home-made smoked mackerel pâté served with crusty farmhouse bread.


  • 2 smoked mackerel fillets, boneless (approx 250g)
  • 100ml of soured cream
  • 1/2 medium lemon, juiced
  • 1/3 loaf of farmhouse white bread, cut into 6 slices
  • margarine/butter
  • Serves: 4
  • Course: Starter
  • Preparation time: 10 mins
  • Price per person: £0.80
  • Store cupboard: Basic
  • Calories per serving: 557
  • 5-a-day per serving: 0
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Smoked Mackerel Pâté photo

756 cooks think so


  1. To make the pâté, remove any skin from the smoked mackerel, then break up the fillets with a fork. Add the soured cream and mash with the fork until it becomes a rough paste, then add the lemon juice and salt and pepper to taste.
  2. Serve the smoked mackerel pâté with with the crusty farmhouse bread (toasted if you like) and margarine/butter.

Cook's tips

If using this recipe as part of a picnic meal plan, be sure to leave enough bread for the main course (8 slices).

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