Smoked Mackerel Pate


  • 4 smoked mackerel fillets with skin

  • 230g/ 8oz/ 1 cup cream cheese

  • Juice of 1/2 to 1 lemon

  • 1-2 garlic cloves

  • 15ml/ 1 tbsp Worcestershire sauce

  • 30ml/ 2 tbsp chopped fresh parsley, chervil or chives

  • Salt and cayenne pepper

  • Fresh chives

  • Melba Toast or French bread



  1. Finely chop the garlic cloves and fresh parsley/ chervil/ chives.

  2. Break the smoked mackerel fillets into small pieces.

  3. Place the smoked mackerel fillets into a food processor.

  4. Add in the cream cheese, lemon juice and chopped garlic.

  5. Process the mixture for about 5 seconds or just long enough to mix up the ingredients.

  6. Add in the chopped parsley, chervil or chives.

  7. Process the mixture until just smooth and with a little of chunky.

  8. Add in the Worcestershire sauce, salt and cayenne pepper, adjust the taste.

  9. Continue to process until mix.

  10. Spoon the pate into a bowl, properly cover up and put into freezer. Chill for few hours before serving.

  11. Dress up with chives.

  12. Serve with warmed Melba Toast or French Bread.

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