Smoked Mackerel Pate

Impress your guests with this 5 minute Smoked Mackerel Pate.
This pate takes very little time to prepare, and is perfect on toasted sourdough bread.

    Smoked Mackerel Pate
Serves 6


  • 225g (80z) 'Hot' smoked mackerel or kipper fillets, fresh or defrosted
  • 125g (4oz) fromage frais
  • 10 ml (2 teaspoons) creamed horseradish
  • 5 ml (1 teaspoon) dried dill or parsley
  • Pinch of pepper


  1. Peel the skin from the fish fillets and place in a bowl.
  2. Roughly flake the fish using a fork or wooden spoon
  3. Beat in the remaining ingredients until well blended.
  4. Serve with boiled or croquette potatoes and vegetables.

Cooking tips:

  • Make sure the kipper fillets are of the ready-to-eat variety, otherwise, cook them first!
  • Smoked mackerel and sometime kippers are smoked at a temperature high enough to cook the flesh. Canned fish and shellfish such as prawns and crab are also available ready to eat.


Nutritional values per portion (approx):
108 Calories
9g Protein
8g Fat
1g Carbohydrates
0g Fibre