Recipes › Dill › Quick Dill and Smoked Mackerel Pâté
Quick Dill and Smoked Mackerel Pâté
A proper weeknight pâté that comes together in under fifteen minutes and tastes far better than anything from a supermarket chiller cabinet. The dill is not a finishing touch here — it is blended into the base and stirred through again at the end so the flavour is present in every mouthful. Eat it piled on toast, with crackers, or spooned onto new potatoes.
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Ingredients
- 250 g smoked mackerel fillets, skin removed, skin and any bones removed, flesh flakedsmoked trout works equally well
- 30 g fresh dill, finely chopped, divided
- 150 g full-fat cream cheese
- 60 ml crème fraîche
- 1 lemon, zested and juiced
- 1 tsp hot horseradish sauce
- ½ tsp black pepper, freshly ground
- 1 pinch flaky sea salt
Contains: fish, milk.
Method
- Put the flaked mackerel, cream cheese, crème fraîche, lemon zest, lemon juice, horseradish sauce, and half the chopped dill (15g) into a food processor. Season with black pepper.About 5 min
- Pulse the mixture 8–10 times until it comes together but still has some texture — you want a rough, spreadable pâté rather than a smooth paste. Scrape down the sides between pulses.About 2 min
- Taste and adjust with more lemon juice, horseradish, or black pepper. Smoked mackerel varies in saltiness, so taste before adding any extra salt.About 1 min
- Transfer to a bowl or small serving dish and stir through the remaining 15g of chopped dill. The pâté is ready to eat straight away, or cover and refrigerate if serving later. Bring back to room temperature for 15 minutes before serving if made ahead.About 2 min
Tips
- Do not over-process — a slightly coarse texture means you can still taste and see the different elements. A smooth purée is technically correct but less interesting to eat.
- The horseradish is subtle here but it lifts the oiliness of the mackerel considerably. Do not skip it.
- If you do not have a food processor, this works perfectly well mashed together with a fork — it will just be a little more rustic in texture.
Ring the changes
- Add 1 tablespoon of capers, drained and roughly chopped, for a more briny, punchy flavour.
- Swap the horseradish for 1 teaspoon of Dijon mustard for a milder, more French-flavoured pâté.
Keeping it
Cover tightly with cling film, pressing it directly onto the surface of the pâté to prevent discolouration. Keeps in the fridge for up to 3 days. Not suitable for freezing.
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