Hot Smoked Mackerel Paté



  • Serves 4-6
  • 225g (8oz) smoked mackerel fillet
  • 50g (2oz) butter
  • Juice of half a lemon
  • 2 teaspoons of soft green peppercorns
  • 3 gherkins or a spoonful of capers
  • Black pepper
  • 2 tablespoons chopped parsley


Skin the mackerel and remove any bones.

Place in a bowl and mash with a fork.

Melt the butter and chop the peppercorns and gherkins or capers.

Add all the ingredients to the mackerel and mix well.

Press the mixture into a loaf tin (avoid metal) lined with some parchment paper to facilitate easy removal.

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