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A white bowl filled with smoked mackerel pate, garnished with lime wedges and parsley, sits on a wooden board next to a knife.

Smoked Mackerel Pate

Mandy Applegate
I make this Smoked Mackerel Pate when I want a unique no-cook appetizer that's similar to smoked salmon dip but more affordable and just as delicious. It's silky and creamy with smokiness from the fish, zesty horseradish, and tangy lemon balancing the richness without being fishy. I serve it at holiday parties, especially Christmas and New Year's Eve, dinner parties, appetizer spreads, and charcuterie boards because it's different from the usual dips and always impresses guests. It travels well and stays fresh in the fridge for 3 days or freezes for up to 2 months.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine French, Mediterranean
Servings 4
Calories 189 kcal

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

Calories: 189kcalCarbohydrates: 3gProtein: 16gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 44mgSodium: 728mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 811IUVitamin C: 20mgCalcium: 51mgIron: 2mg
Keyword Smoked Mackerel Pate
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