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If you love smoked salmon dip, you’ll love this Smoked Mackerel Pate. It has that same rich, buttery smokiness but costs less. It’s silky and creamy with sharp horseradish and bright lemon balancing the richness. It tastes like something from a fancy restaurant but comes together effortlessly. I serve it at parties and it always impresses.
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I make this for holiday parties, especially Christmas and New Year’s Eve, and dinner parties where I want a unique no-cook appetizer that comes together faster than most dips. It’s perfect for appetizer spreads and charcuterie boards. It travels well and stays fresh in the fridge for 3 days or freezes for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Smoked Mackerel Pâté with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make this easy pate from start to finish.
Blend the ingredients
Place the skinned mackerel fillets with no bones in a food processor along with the horseradish sauce, Dijon mustard, olive oil, sour cream, lemon juice, capers, parsley, chili powder, salt, and black pepper. I like using this food processor because it creates a smoother texture.
If you prefer a blender, this high-powered blender can work, but you’ll need to stop and scrape down the sides more often.
Process until smooth
Process the mixture until it’s completely smooth and creamy. You’ll want to stop once or twice to scrape down the sides with a spatula or a fork to ensure everything is incorporated evenly.
The pate should look silky with no visible small pieces of fish or herbs. This usually takes about 30 to 45 seconds of processing.
Transfer and chill
Transfer the pate to a bowl and smooth the top. Cover it tightly with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
Chilling it helps the flavors meld together and gives it a firmer texture that’s easier to spread. You can use airtight storage containers if you’re making it ahead, which also makes it easy to transport to parties or gatherings.
Serve
Serve the pate with crackers, toast points, sliced vegetables like cucumber or bell pepper, or use it as a savory sandwich spread. I use ceramic ramekins to make an elegant presentation that makes it easy for guests to serve themselves.
It pairs well with pickles, cornichons, or a simple green salad on the side. Enjoy!
If you’re bringing it to a party or potluck, I pack it in an insulated casserole carrier with an ice pack to keep it cold during transport, then let it sit at room temperature for about 10 minutes before serving so it softens enough to spread easily.
Smoked Mackerel Pate
Equipment
Ingredients
- 0.66 pound skinned mackerel fillets about 4 mackerel fillets
- 1 tablespoon horseradish sauce
- 3 teaspoons Dijon mustard
- 1 tablespoon olive oil
- ¼ cup sour cream
- ½ lemon juiced
- 1 teaspoon capers drained
- ½ cup fresh parsley
- ¼ teaspoon chili powder
- 1 teaspoon salt
- 1 pinch black pepper
Instructions
- Place the skinned mackerel fillets in a food processor. Add the horseradish sauce, Dijon mustard, olive oil, sour cream, lemon juice, capers, parsley, chili powder, salt, and pepper.0.66 pound skinned mackerel fillets, 1 tablespoon horseradish sauce, 3 teaspoons Dijon mustard, 1 tablespoon olive oil, ¼ cup sour cream, ½ lemon, 1 teaspoon capers, ½ cup fresh parsley, ¼ teaspoon chili powder, 1 teaspoon salt, 1 pinch black pepper
- Process the mixture until smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated.
- Transfer the pâté to a bowl using a silicone spatula. Cover and refrigerate until chilled and ready to serve (at least 30 minutes for best flavor).
- Serve with crackers, toast points, sliced vegetables, or use as a savory sandwich spread.
Notes
- Use skinned fillets: Make sure the mackerel fillets are fully skinned before blending, or you’ll end up with a grainy texture that doesn’t spread smoothly.
- Scrape down the sides: Stop the food processor once or twice to scrape down the sides so everything gets blended evenly and you don’t have chunks of fish or herbs left behind.
- Adjust the tang: If you want more heat, add an extra half tsp of horseradish. If you prefer it milder, cut back on the horseradish or add a bit more sour cream to balance it out.
- Chill before serving: Let the pate chill for at least 30 minutes so the flavors have time to come together and the texture firms up enough to spread easily without being too soft.
- Bring to room temp: Take the pate out of the fridge about 10 minutes before serving so it softens slightly and spreads more easily on crackers or toast.
- Flash freeze for storage: If you’re freezing it, press plastic wrap directly onto the surface before sealing the container so it doesn’t develop ice crystals or freezer burn.
Nutrition
How to Store Leftovers
Store leftover pate in an airtight container in the fridge for up to 3 days. These glass airtight containers work perfectly for storing pate because they don’t absorb odors and keep its creaminess.
Make sure the container is tightly sealed, as the pate can pick up other flavors from the fridge. When you’re ready to serve it again, let it sit at room temperature for about 10 minutes to soften slightly and spread more easily.
You can freeze the pate for up to 2 months. Transfer it to a freezer-safe container and press plastic wrap directly onto the surface before sealing to prevent freezer burn. Thaw it in the fridge overnight, then give it a quick stir before serving since the texture can separate slightly after freezing.
What to Serve With Smoked Mackerel Pate
I usually serve it with crackers, toast points, or sliced baguette for a classic appetizer spread. Cucumber rounds, celery sticks, and bell pepper strips work well if you want something lighter or gluten-free.
It also makes a great sandwich filling when spread on rye bread or bagels with sliced red onion and capers for lunch. You could serve it alongside a simple green salad, pickled vegetables, or a cheese and charcuterie board at parties.
More Easy Appetizer Recipes for You to Try at Home
Check out these other quick appetizer recipes that are perfect for parties.
