Mary Berry Smoked Mackerel Pate Recipe

Introduction

Mary Berry’s Smoked Mackerel Pate is a creamy, flavorful appetizer that’s quick to prepare and sure to impress. Made with smoky mackerel, tangy cream cheese, and fresh herbs, it’s perfect for serving with bread, crackers, or a light salad at any gathering.

Ingredients

• 2 smoked mackerel fillets
• 100 g cream cheese
• 2 tbsp mayonnaise
• 1 tbsp creamed horseradish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp chopped dill
• 1 tsp chopped chives
• Salt and black pepper to taste

Instructions

1. Step 1: Remove the skin from the smoked mackerel fillets and place the fish into a food processor or blender.
2. Step 2: Add cream cheese, mayonnaise, creamed horseradish, lemon juice, Dijon mustard, chopped dill, and chopped chives to the processor.
3. Step 3: Pulse the mixture until it becomes smooth and creamy.
4. Step 4: Taste the pate and season with salt and black pepper as needed.
5. Step 5: Transfer the pate to a bowl, cover, and chill in the fridge for at least 30 minutes before serving.
6. Step 6: Serve chilled with toast, crackers, or salad leaves.

Tips & Variations

• For a smoother texture, blend the pate a little longer to fully break down the fish and cheese.
• Substitute creamed horseradish with a pinch of freshly grated horseradish for a sharper kick.
• Add a sprinkle of smoked paprika for a subtle smoky flavor boost.
• Garnish with extra chopped herbs or a lemon wedge for a fresh presentation.

Storage

Store the smoked mackerel pate in an airtight container in the refrigerator for up to 3 days. Keep it chilled until ready to serve. If needed, bring it to room temperature for 10-15 minutes before serving to soften the flavors. Do not freeze the pate, as the texture may suffer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mackerel instead of smoked mackerel?

Fresh mackerel has a very different flavor and texture and is not suitable for this pate. Smoked mackerel provides the distinctive smoky taste that defines this dish.

Is this pate suitable for freezing?

Freezing is not recommended as it can affect the creamy texture of the pate. It’s best enjoyed fresh or within a few days of refrigeration.

Mary Berry Smoked Mackerel Pate Recipe

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4.5 from 53 reviews

Mary Berry Smoked Mackerel Pate is a creamy, flavorful appetizer combining smoky mackerel with smooth cream cheese, tangy lemon juice, and a hint of horseradish. Easy to prepare, this pate is perfect for entertaining and pairs wonderfully with toast, crackers, or fresh salad leaves.

• Author: Maya
• Prep Time: 2 minutes
• Cook Time: 2 minutes
• Total Time: 4 minutes plus 30 minutes chilling time
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Blending
• Cuisine: International

Ingredients

Scale 1x2x3x

Smoked Mackerel Pate Ingredients

• 2 smoked mackerel fillets, skin removed
• 100 g cream cheese
• 2 tbsp mayonnaise
• 1 tbsp creamed horseradish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp chopped dill
• 1 tsp chopped chives
• Salt and black pepper, to taste

Instructions

1. Prepare the mackerel: Remove the skin from the smoked mackerel fillets to ensure a smooth texture in the pate, then place the fillets into a food processor or blender.
2. Add other ingredients: To the mackerel, add cream cheese, mayonnaise, creamed horseradish, lemon juice, Dijon mustard, chopped dill, and chopped chives into the processor.
3. Blend the mixture: Pulse the ingredients until the mixture becomes smooth and creamy, ensuring all flavors combine evenly for a consistent pate.
4. Season to taste: Taste the pate and add salt and black pepper as needed, blending briefly again if necessary to incorporate seasoning.
5. Chill the pate: Transfer the pate to a bowl and chill in the refrigerator for at least 30 minutes to firm up and allow flavors to meld.
6. Serve: Serve the chilled smoked mackerel pate with toast, crackers, or fresh salad leaves as an appetizer or light snack.

Notes

• Chilling the pate improves flavor and texture, so allow at least 30 minutes before serving.
• This pate can be stored in an airtight container in the fridge for up to 2 days.
• Use fresh herbs like dill and chives for the best aromatic flavor.
• For a milder taste, adjust the amount of horseradish according to preference.
• Serve with a variety of crackers or thinly sliced toasted bread for an ideal appetizer presentation.

Keywords: smoked mackerel pate, creamy fish pate, Mary Berry recipe, appetizer, easy appetizer, smoked fish spread, party food