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River Cottage Smoked Mackerel Pâté Recipe

River Cottage Smoked Mackerel Pâté
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River Cottage is known for celebrating sustainable, seasonal cooking. Smoked mackerel pâté fits perfectly into that philosophy. It uses quality smoked fish, fresh herbs, and simple dairy to create a smooth, spreadable dish.

Ingredients

Scale

For the Fish Base

  • 2 smoked mackerel fillets (about 200–250g), skin removed

  • 1 tablespoon olive oil (optional, for smoother texture)

Quality note: Choose naturally smoked mackerel with firm flesh and a clean aroma. Avoid overly oily or overly salty fillets.

For the Creamy Element

  • 150g cream cheese (full-fat for best texture)

  • 2 tablespoons crème fraîche (optional, for lighter finish)

For Freshness and Balance

  • 1 tablespoon freshly squeezed lemon juice

  • Zest of ½ lemon

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon fresh chives, finely chopped

For Seasoning

  • Freshly ground black pepper, to taste

  • Pinch of sea salt (only if needed)

Instructions

Step 1: Prepare the Mackerel

Remove the skin from the smoked mackerel fillets. Check carefully for any small bones and discard them. Flake the fish into a bowl using a fork.

Step 2: Blend the Base

Add cream cheese and crème fraîche to the flaked fish. Use a fork for a rustic texture or a food processor for a smoother finish.

Pulse gently. Avoid over-processing — you want it creamy but not gluey.

Step 3: Add Brightness

Stir in lemon juice, lemon zest, chopped parsley, and chives. Mix until evenly combined.

Taste at this stage. Does it need more lemon? More pepper? Adjust gradually.

Step 4: Chill and Set

Transfer the pâté to a serving bowl. Cover and refrigerate for at least 30 minutes. This resting time allows the flavors to blend and the texture to firm slightly.

Before serving, let it sit at room temperature for 10 minutes for the best spreadable consistency.

Find it online: https://britishrecipes.uk/river-cottage-smoked-mackerel-pate/