Smoked Makerel Pate with Toasted Sourdough and Pickles

Pate and hot toasted sourdough….. There isn’t much not to like about it!! Perfect for a light lunch with a beer or two or just to take out of the fridge on a lazy Sunday. I cant even tell you how many this recipe will serve as it just depends how thick you spread it on your toast.


You will need:

6 Smoked Mackerel Fillets (skinned and broken up)

1 Banana Shallot (very finely diced)

2tbs Crème Fraiche

Juice of 1 Lemon

1 tbs Softened butter

1 tsp Fresh Grated Horseradish



Good few grinds of cracked mixed peppercorns.

Sourdough and pickles to serve.


  1. In a large bowl break up the fish and remove the skin. Try to remove any bones if there are any.
  2. Add in the remaining ingredients then place in your food processor. You can make the pate as course or smooth as you like. Personally I prefer it to be slightly rougher so you still get the odd flake of fish left. Turn out in to the dish of your choice and add a few final twists of pepper.
  3. Toast off the sourdough, get out your pickles and dive in!






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