Zingy Smoked Mackerel Pâté Recipe: A Fuss-Free Treat

Creamy and luxurious smoked mackerel pate offers a delightful twist on traditional seafood spreads.

Soft herbed cheese blends perfectly with delicate fish flavors.

Smoky notes dance across your palate with each smooth bite.

Mediterranean kitchens often feature this elegant appetizer as a quick starter.

Rich omega-3 ingredients make it both delicious and nutritious.

Simple ingredients come together in mere minutes for an impressive dish.

You’ll adore how effortlessly this pate becomes a conversation-starting appetizer that feels gourmet yet approachable.

FAQs for Delia Smith Smoked Mackerel Pate

• Is smoked mackerel pate healthy?

Yes, it’s a protein-rich spread packed with omega-3 fatty acids, providing good nutrients from fish and low-fat fromage frais.

• Can I make this recipe without a food processor?

You can use a hand blender or manually mash the ingredients with a fork, though the texture might be slightly less smooth.

• How long can I keep smoked mackerel pate in the refrigerator?

Typically, it stays fresh for 2-3 days when stored in an airtight container in the refrigerator.

• What are good serving suggestions for this pate?

It pairs wonderfully with toasted bread, crackers, cucumber slices, or as a spread in sandwiches.

What’s Special About Delia Smith Smoked Mackerel Pate

• Quick Kitchen Magic: Transform simple smoked mackerel into a luxurious spread that impresses guests with minimal effort and just a few ingredients.
• Customize Your Flavor: Easily adjust the pate's texture and taste by adding more fromage frais or tweaking seasonings to match your personal preference.
• Versatile Party Pleaser: Perfect for appetizers, picnics, or casual gatherings, this pate serves as a delightful starter that pairs wonderfully with crackers or fresh bread.
• Protein-Packed Delight: Packed with omega-3 rich mackerel, this recipe offers a nutritious and delicious option for health-conscious food lovers seeking a protein boost.

Key Ingredients in Delia Smith Smoked Mackerel Pate

• Smoked Mackerel Fillets: Flavorful fish that forms the base of this creamy pate.
• Fromage Frais: Smooth, light cheese that creates a creamy texture for the pate.

• Cayenne, Salt, Pepper: Spices that add depth and heat to the mackerel pate.
• Lemon Juice: Bright citrus that cuts through the richness and adds a fresh tang.
• Capers: Tangy, briny ingredient that provides a pop of flavor and texture.

• Dill, Fennel: Fresh herbs that add a delicate, aromatic finish to the pate.

How to Make Delia Smith Smoked Mackerel Pate Easily

Step 1: Prep the Fish

Remove the skin from your smoked mackerel fillets carefully. Separate one half of a fillet and set it aside for later garnishing.

Step 2: Blend the Base

Toss the remaining mackerel pieces into a food processor. Add most of the fromage frais, a sprinkle of cayenne, freshly squeezed lemon juice, salt, and black pepper. Pulse and blend until the mixture becomes silky smooth.

Step 3: Adjust Consistency

Check the texture of your pate. If it seems too thick, gradually mix in additional fromage frais until you reach a creamy, spreadable consistency.

Step 4: Create Texture

Take the reserved mackerel half and gently chop or flake it into small pieces. Fold these pieces into the smooth pate along with capers for an extra burst of flavor.

Step 5: Fine-Tune Flavors

Taste your pate and adjust the seasoning. Add a pinch more salt, pepper, or lemon juice if needed to balance the flavors.

Step 6: Serve and Garnish

Transfer the pate into a ramekin or serving dish. Sprinkle fresh dill or fennel fronds on top for a beautiful and aromatic finishing touch. Serve chilled with crackers or toasted bread.

Handy Tips for Delia Smith Smoked Mackerel Pate

• Skin Removal Trick: Gently peel off mackerel skin using clean fingers or a small knife to ensure a smooth, clean texture for your pate.
• Consistency Control: Gradually add fromage frais while blending to achieve the perfect creamy, spreadable consistency without becoming too runny.
• Flavor Balancing: Taste and adjust seasoning carefully, adding small pinches of cayenne or lemon juice to enhance the mackerel's rich, smoky profile.
• Garnish with Flair: Sprinkle fresh dill or fennel fronds on top for a burst of color and an aromatic finish that complements the fish's intense flavor.
• Make-Ahead Magic: Prepare the pate a day in advance to allow flavors to meld, storing it covered in the refrigerator for maximum taste development.

Flavor Options for Delia Smith Smoked Mackerel Pate

• Dairy-Free Delight: Replace fromage frais with coconut cream or cashew cream for a vegan-friendly version that maintains creamy texture.
• Herb Fusion: Swap dill with fresh chives, parsley, or tarragon to create unique flavor profiles while keeping the recipe's core essence.
• Spice Explorer: Substitute cayenne with smoked paprika or add a dash of horseradish for a different heat and depth of flavor.
• Low-Carb Option: Serve pate with cucumber slices or crisp lettuce leaves instead of traditional bread for a lighter, carbohydrate-reduced approach.

What to Serve with Delia Smith Smoked Mackerel Pate

• Pair with Crisp White Wine: Select a zesty sauvignon blanc or pinot grigio to cut through the rich, smoky mackerel flavors and complement the creamy pate texture.
• Serve with Crunchy Rye Crackers: Choose dark rye or seeded crackers that provide a robust, earthy crunch and balance the delicate fish spread, creating a perfect textural contrast.
• Match with Fresh Cucumber Salad: Prepare a light cucumber salad with dill and lemon vinaigrette to refresh the palate and echo the pate's bright, tangy undertones.
• Enjoy with Chilled Champagne: Select a dry champagne or prosecco to add effervescence and cleanse the mouth between bites, highlighting the pate's luxurious and delicate nature.

Storage Instructions for Delia Smith Smoked Mackerel Pate

• Store the mackerel pate in an airtight container in the refrigerator for up to 3-4 days. Cover the surface with plastic wrap to prevent oxidation and maintain freshness.
• Transfer the pate to a freezer-safe container, leaving some space for expansion. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Gently warm the pate at room temperature for 15-20 minutes before serving. Avoid microwaving, as this can change the texture and flavor of the delicate fish mixture.
• When ready to enjoy, stir the pate gently and garnish with fresh dill or capers to revive its original presentation and taste.

Smoked Mackerel Pate Recipe

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4.6 from 38 reviews

• Total Time: 10 minutes
• Yield: 2 1x

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Description

Silky smooth smoked mackerel pate brings coastal British charm to your table with minimal effort. Creamy, tangy flavors dance across your palate, inviting you to savor each luxurious bite of this simple yet elegant seafood spread.

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Ingredients

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Main Ingredients:

• 3 smoked mackerel fillets
• 2 tablespoons (30 milliliters) fromage frais

Seasonings and Herbs:

• 1 pinch cayenne pepper
• 1 tablespoon (15 milliliters) capers, roughly chopped
• 1 teaspoon (5 milliliters) fennel fronds or dill, chopped
• Sea salt
• Black pepper

Liquid Ingredient:

• 1 squeeze lemon juice

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Instructions

1. Carefully peel off the skin from smoked mackerel fillets, ensuring clean removal.
2. Set aside half of one fillet for later garnishing.
3. Transfer remaining mackerel pieces into food processor.
4. Add most of the fromage frais, cayenne pepper, freshly squeezed lemon juice, salt, and ground black pepper.
5. Pulse mixture until achieving a silky, uniform consistency, adjusting texture by incorporating additional fromage frais if needed.
6. Gently transfer processed mixture into serving bowl.
7. Delicately chop or flake the reserved mackerel fillet into small, elegant pieces.
8. Fold chopped mackerel and capers into prepared pate, distributing evenly.
9. Taste and refine seasoning, ensuring balanced flavor profile.
10. Artfully spoon pate into serving ramekin, creating smooth surface.
11. Garnish with delicate sprigs of fresh dill or fennel fronds for visual appeal and aromatic enhancement.
12. Chill for 30 minutes before serving to allow flavors to meld and develop.

Notes

• Carefully remove mackerel skin to ensure a smooth, clean texture in the pate without any tough membrane.
• Keep a portion of fish intact for adding delightful texture and visual interest when folding back into the creamy mixture.
• Adjust fromage frais gradually to control the pate’s consistency, aiming for a silky, spreadable result that’s not too runny or dense.
• Balance cayenne and lemon juice for a zesty kick that enhances the rich, smoky mackerel flavor without overwhelming the delicate fish.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer, Snacks
• Method: Blending
• Cuisine: British

Nutrition

• Serving Size: 2
• Calories: 340 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 70 mg