Smoked mackerel pâté with French bread & horseradish

Smoked mackerel pâté with French bread & horseradish

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 15 mins


Serves 2
This relaxed starter can be whizzed up in just 15 minutes - and it won't break the bank either

Nutrition and extra info

Nutrition: per serving

  • kcal440
  • fat41g
  • saturates17g
  • carbs1g
  • sugars0g
  • fibre2g
  • protein16g
  • salt2.26g
Save to My Good Food
Please sign in or register to save recipes.


    For the pate

    • 25g unsalted butter, melted



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • zest ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 160g pack smoked mackerel (split fillets), skinned
    • 1 spring onion, roughly chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    For the horseradish butter

    • 15g unsalted butter, plus extra to serve



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tsp hot horseradish sauce, plus extra to serve
      Horseradish root on a wooden chopping board


      hors rad-ish

      Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


    • 1 tsp finely chopped flat-leaf parsley, plus a few leaves



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • French bread, to serve


    1. Tip the melted butter, lemon zest, mackerel and spring onion into a food processor and blend until smooth. Spoon into a ramekin and smooth the top.

    2. For the topping, melt the 15g butter with the horseradish, then stir in the parsley. Carefully spoon over the pâté to cover it. Press some parsley leaves on top, grind over some black pepper and chill to set the butter. Serve the ramekin of pâté with French bread, butter and extra horseradish sauce.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    katycooks's picture
    24th Dec, 2019
    I slightly messed up by putting horseradish and parsley in with the fish mixture as well as the butter topping, but the result was still delicious. Looks cute with the parsley leaf garnish and goes beautifully with nice crusty fresh bread.
    1st Sep, 2019
    Had some friends round today for lunch and they loved it!! So quick and easy to make and looked impressive!!
    8th Oct, 2016
    Quick and simple to make. I followed the recipient exactly and it was delicious. Will definitely make again.
    28th Mar, 2016
    2 mackerel fillets fits one large ramekin. Lovely dish!
    25th Sep, 2015
    LOVE LOVE LOVE! I made this without the horseradish butter and it was still delicious! The fact that it was so quick and easy to make is another bonus. Highly recommend!
    katycooks's picture
    14th Jul, 2014
    So simple, so quick and SO tasty! No complaints about this at all.
    17th Sep, 2012
    Forgot to rate!
    17th Sep, 2012
    My other half loves this recipe. It's very easy to make and only takes minutes, a good dinner party starter or quick lunch.
    25th Feb, 2012
    Made this & it was very easy. I added horseradish to the main mix & a lot of black pepper & a clove of garlic (because I love garlic) The horseradish butter was really good. Wondered how long it kept, but needn't have as it was eaten in a day. Great to take to work for lunch. Froze some & will see what that's like, if it's good I will do a large quantity so we have some on hand for emergencies.
    11th Feb, 2012
    Really nice, tho I added extra lemon and zest to cut through the oily taste of the fish, Would definitely do again, a tasty cheap starter to a meal, or a nice quick lunch!


    18th May, 2017
    Is it possible to freeze this?
    goodfoodteam's picture
    23rd May, 2017
    If a recipe is just as good after freezing we put a blue star above the nutritional information. In this case, we think it's best served fresh. It only makes two portions and you could save the second for the next day if you like.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?