Tips for Making Smoked Mackerel Pâté
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Use freshly smoked mackerel for best flavour and texture.
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Remove all skin and bones before blending.
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Add horseradish gradually to control the heat level.
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Don’t skip the lemon — it cuts through the richness.
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For a chunkier texture, pulse instead of fully blending.
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Chill for at least 30 minutes before serving to let flavours meld.
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Garnish with chopped chives or parsley for colour.
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Serve with crusty bread, crackers, or raw vegetables.
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Store in the fridge in an airtight container for up to 3 days.
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Use leftovers as a sandwich filling or salad topping.
Serve It With Suggestions
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Sourdough toast or rye crackers
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Cucumber or celery sticks
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Pickled onions or capers
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Soft-boiled eggs
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Mixed salad leaves
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Lemon wedges for squeezing
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Wholegrain mustard
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Pita chips or crostini
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Sliced avocado
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Glass of dry white wine or sparkling water
FAQ's
Q: Can I use hot smoked mackerel?
A: Yes — this recipe is designed for hot smoked mackerel fillets.
Q: Is it safe to eat smoked mackerel without cooking?
A: Yes — hot smoked mackerel is fully cooked and ready to eat.
Q: Can I make this ahead of time?
A: Absolutely — prepare up to 2 days in advance and store chilled.
Q: Is this pâté freezer-friendly?
A: Not recommended — dairy can separate and affect texture.
Q: What can I substitute for horseradish?
A: Try Dijon mustard or a little wasabi paste for a different kick.
Q: Can I use a blender if I don’t have a food processor?
A: Yes — use pulse mode to avoid overmixing.
Q: Can I make it dairy-free?
A: Yes — use a dairy-free cream cheese alternative.
Q: What other herbs work besides chives?
A: Dill, parsley, or tarragon all pair beautifully.
Q: Is this recipe low carb?
A: Yes — it’s naturally low in carbs and high in healthy fats.
Q: What if I want it spicier?
A: Add cayenne pepper, chili flakes, or extra horseradish.
