Equipment
Ingredients
Fish and Dairy Base
- 200 g hot-smoked mackerel fillets, skin and pin bones removed
- 100 g full-fat cream cheese, softened at room temperature
Flavorings
- 15 g prepared horseradish
- 15 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
- 5 g fresh dill, finely chopped
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 237 kcal
- Protein
- 12 g
- Carbohydrates
- 2 g
- Fat
- 19 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 608 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 25 mg
- Potassium
- 215 mg
- Calcium
- 41 mg
- Iron
- 0.7 mg
- Magnesium
- 19 mg
- Phosphorus
- 163 mg
- Zinc
- 0.2 mg
- Vitamin A
- 109 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.1 mg
- Folate
- 7 mcg
- Water
- 21 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the flaked hot-smoked mackerel fillets into a medium mixing bowl. Double check for any missed pin bones.
Add the softened cream cheese, prepared horseradish, lemon juice, lemon zest, and black pepper to the bowl. Use a sturdy fork to mash and blend the ingredients together until they form a cohesive spread, leaving some texture for a rustic finish.
Gently fold in the finely chopped fresh dill until evenly distributed throughout the mixture.
Transfer the mixture to an airtight container or a serving ramekin. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the cream cheese to firm up slightly before serving.
Chef's Notes
- Hot-smoked vs Cold-smoked: It is crucial to use hot-smoked mackerel for this recipe. Hot-smoked fish has a cooked, flaky texture, whereas cold-smoked is raw, cured, and sliced thin like traditional smoked salmon. Cold-smoked will not mash properly.
- Flavor development: While you can eat this immediately, letting it rest in the refrigerator for an hour allows the lemon and horseradish to permeate the dairy fat, creating a much rounder and more balanced flavor profile.
- Adjusting the heat: Horseradish loses its pungency when heated or exposed to air. Always taste your horseradish before adding it to gauge its strength. You can increase the amount to 20g if you prefer a sharper sinus-clearing kick.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen after the first day.
Freezer: 1 month — Freezing may slightly alter the texture of the cream cheese, making it a bit crumbly upon thawing. Stir well after thawing.
Troubleshooting
Pâté is too stiff or dense
Cause: Cream cheese was too cold or the moisture content of the mackerel was very low
Fix: Vigorously beat in a teaspoon of lemon juice, warm water, or a small dollop of sour cream until the desired consistency is reached
Prevention: Ensure cream cheese is at room temperature before mixing
Pâté tastes overly salty
Cause: Natural variation in the saltiness of the commercially smoked mackerel
Fix: Fold in an additional 25g of cream cheese to dilute the salinity
Prevention: Always taste the mackerel before adding any extra salt, which this recipe intentionally omits
Cultural Context
Smoked mackerel is a historic staple of British coastal smokehouses, originating as an essential method for preserving the oily, highly perishable fish before modern refrigeration. Today, this quick pâté is a beloved classic in British pubs, traditionally served alongside buttered brown bread, oatcakes, or pickled cucumbers for acidity.
