This creamy, peppery pâté is made using smoked mackerel fillets and is super quick and easy to make. It keeps well in the fridge in a jar for a few days and makes an excellent lunch dish (perfect for lockdown!)

If you prefer, you can use peppered mackerel fillets, or the plain ones, depending on taste.

This recipe is ideal as a supper dish for a starter, or for a lunch. Served with sourdough toast or vegetable crudités this is a classic, all-time great recipe which you can make again and again.


240g smoked mackerel fillets, either plain or peppered with skin removed

Juice and zest of 1 lemon

1 tablespoon capers, drained

180g  Light cream cheese

A large handful of fresh parsley

2 tablespoon creamed horseradish

Raw crudités and crackers or toast to serve


Place the fish with the skin removed into a bowl with the other ingredients.

Use a stick blender to combine all the pate ingredients and to make a smooth paste.

Place the prepared pate into a clean jar.

Garnish with a little more chopped parsley and enjoy with crackers, toast or crudités.