A creamy, savory spread made with smoked mackerel, crème fraîche, and horseradish, served with crisp toast points. Salty, smoky, tangy — and ready in minutes.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsTotal Time 20 minsFor the Mackerel Pâté
7 oz smoked mackerel fillets, skin removed, flaked
⅓ cup crème fraîche or Greek yogurt
2 tbsp cream cheese or butter (softened)
1 tbsp horseradish (prepared or fresh grated)
1 tbsp lemon juice
zest of ½ lemon
1 tsp Dijon mustard
1 tbsp chives, finely chopped (plus more for garnish)
Salt and freshly ground black pepper, to taste
For the Toast Points
6 slices of good-quality white, sourdough, or rye bread
Olive oil or butter (optional)
Sea salt (optional)
Prepare the Pâté
1
In a mixing bowl or food processor, combine:
Flaked mackerel
Crème fraîche
Cream cheese or butter
Horseradish
Lemon juice + zest
Mustard
Pulse or mash gently with a fork until you reach a coarse but creamy consistency.
For a chunkier pâté, mix by hand.
For a smoother pâté, process until blended.
Stir in chopped chives.
Season with salt and pepper to taste.
Chill for 10–15 minutes for flavors to meld, or serve immediately.
Make the Toast Points
2
Preheat oven to 180°C / 350°F.
Cut bread slices diagonally into triangles.
Arrange on a baking sheet and brush lightly with olive oil or melted butter.
Toast for 8–10 minutes until golden and crisp.
Let cool before serving.
To Serve
3
Spoon pâté into a small bowl or ramekin.
Garnish with a few chives, a drizzle of olive oil, and lemon zest.
Serve alongside the toast points and lemon wedges.
Optional Add-ons
4
Garnish with pickled shallots , capers , or micro herbs
Serve with crackers , cucumber slices , or blini for variation
Pairing Suggestions
5
Wine: Dry Sherry, Sauvignon Blanc, or a crisp Chablis
Cocktail: Dirty martini, cucumber gin fizz, or dry vermouth on ice
Non-alcoholic: Sparkling citrus water or chilled barley tea
Ingredients For the Mackerel Pâté
7 oz smoked mackerel fillets, skin removed, flaked
⅓ cup crème fraîche or Greek yogurt
2 tbsp cream cheese or butter (softened)
1 tbsp horseradish (prepared or fresh grated)
1 tbsp lemon juice
zest of ½ lemon
1 tsp Dijon mustard
1 tbsp chives, finely chopped (plus more for garnish)
Salt and freshly ground black pepper, to taste
For the Toast Points
6 slices of good-quality white, sourdough, or rye bread
Olive oil or butter (optional)
Sea salt (optional)
Directions Prepare the Pâté
1
In a mixing bowl or food processor, combine:
Flaked mackerel
Crème fraîche
Cream cheese or butter
Horseradish
Lemon juice + zest
Mustard
Pulse or mash gently with a fork until you reach a coarse but creamy consistency.
For a chunkier pâté, mix by hand.
For a smoother pâté, process until blended.
Stir in chopped chives.
Season with salt and pepper to taste.
Chill for 10–15 minutes for flavors to meld, or serve immediately.
Make the Toast Points
2
Preheat oven to 180°C / 350°F.
Cut bread slices diagonally into triangles.
Arrange on a baking sheet and brush lightly with olive oil or melted butter.
Toast for 8–10 minutes until golden and crisp.
Let cool before serving.
To Serve
3
Spoon pâté into a small bowl or ramekin.
Garnish with a few chives, a drizzle of olive oil, and lemon zest.
Serve alongside the toast points and lemon wedges.
Optional Add-ons
4
Garnish with pickled shallots , capers , or micro herbs
Serve with crackers , cucumber slices , or blini for variation
Pairing Suggestions
5
Wine: Dry Sherry, Sauvignon Blanc, or a crisp Chablis
Cocktail: Dirty martini, cucumber gin fizz, or dry vermouth on ice
Non-alcoholic: Sparkling citrus water or chilled barley tea
Smoked Mackerel Pâté with Toast Points
