Hot-smoked mackerel blitzed with cream cheese, lemon, and horseradish into a smooth, smoky pâté. No cooking required — just a food processor and five minutes.
smokeandsoil.com/recipes/smoked-mackerel-p-t
by L Field
Prep
15 min
Total
15 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
Prepare the Mackerel and Aromatics
Flake the smoked mackerel fillets into a mixing bowl, ensuring all skin and pin bones are removed. Finely slice the spring onions and chop the dill. Zest the lemon directly over the mackerel to release the oils.
Smoked mackerel pâté is the result of good smoking and careful seasoning. The fish does most of the work — your job is to balance the creaminess without overpowering the natural flavour and to let the pâté rest properly so the flavours meld and the texture firms up. This recipe is about respecting the ingredients and the process, not masking them.
Using fresh, seasonal mackerel and a clean smoke is key. The smoke should be gentle and steady, imparting flavour without bitterness or heaviness. Paired with a touch of double cream and fresh dill, the pâté becomes a refined yet approachable dish that showcases what fire-cooking can do with simple, whole ingredients.
This is everyday BBQ elevated. The technique demands attention and patience, but the result is a versatile spread that works as a starter, a snack, or a component in a larger meal. It’s a reminder that BBQ isn’t just about the obvious cuts and char — it’s a tool to transform the humble into something quietly special.
smoked, flaked
finely chopped
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
340
kcal
28g
protein
6g
carbs
22g
fat
Values are estimates and vary with portion size and preparation.
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The Emulsion Base
In a food processor, combine the crème fraîche, the juice of half the lemon, the grated horseradish, and the black pepper. Process for 10-15 seconds until the mixture is smooth and homogenous. The goal is a stable, creamy base with the horseradish fully incorporated.
Combine and Adjust Texture
Add the flaked mackerel, sliced spring onions, and chopped dill to the food processor. Pulse the mixture 3-4 times for a chunky pâté, or process for 10-15 seconds for a smoother, more refined texture. Technical Note: Over-processing will result in a gluey texture; stop immediately once the desired consistency is achieved.
Final Seasoning and Chill
Transfer the pâté to a clean bowl. Taste and adjust the seasoning. If the flavour is flat, add a small squeeze more lemon juice. If it requires more depth, add a pinch of sea salt flakes. Cover the bowl and chill in the refrigerator for a minimum of 30 minutes. This allows the flavours to fully marry and the texture to firm up, making it easier to serve.
Serve
Serve the chilled pâté with toasted sourdough, oatcakes, or crudités. A final drizzle of good quality olive oil and a sprinkle of fresh dill or chives is recommended for presentation.
Serve
Serve the chilled pâté with toasted sourdough, oatcakes, or crudités. A final drizzle of good quality olive oil and a sprinkle of fresh dill or chives is recommended for presentation.
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Per serving (estimate)
340
kcal
28g
protein
6g
carbs
22g
fat
Temperature Targets
Written by
L Field
