Delia Smith Smoked Mackerel Pâté Recipe

Name: Delia Smith Smoked Mackerel Pâté Recipe
Prep time: 15 min
Ingredients: 250g smoked mackerel fillets, skin removed; 150g full-fat cream cheese; 2 tbsp crème fraîche; 1 tbsp fresh lemon juice; 1 tsp finely grated lemon zest; 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh chives, finely chopped; Freshly ground black pepper, to taste

This Delia Smith Smoked Mackerel Pâté Recipe is a wonderfully simple starter that feels elegant yet takes very little effort. The texture is smooth and creamy with gentle flakes of smoky fish running through it, while the flavour is fresh, lightly tangy, and perfectly balanced. It is an easy, no-cook recipe that comes together in just 15 minutes. Ideal for entertaining or a relaxed weekend lunch.

Ingredients

For the Smoked Mackerel Pâté

250g smoked mackerel fillets, skin removed
150g full-fat cream cheese
2 tbsp crème fraîche
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
Freshly ground black pepper, to taste

To Serve

Toasted sourdough or brown bread
Crackers or oatcakes
Lemon wedges
Extra chopped herbs for garnish

How to Make Delia Smith Smoked Mackerel Pâté Recipe

Prepare the ingredients: Remove the skin from the smoked mackerel fillets and check carefully for any small bones. Break the fish into rough flakes and set aside.
Mix the base: Place the cream cheese and crème fraîche into a mixing bowl. Beat together with a wooden spoon until smooth and creamy.
Add flavour: Stir in the lemon juice, lemon zest, chopped parsley, and chives. Season with freshly ground black pepper.
Fold in the mackerel: Gently fold the flaked smoked mackerel into the creamy mixture. Keep some texture rather than over-mixing so the pâté remains light.
Chill before serving: Spoon the pâté into a serving dish, cover, and chill in the refrigerator for at least 30 minutes to allow the flavours to develop.
Serve: Bring to room temperature for 10 minutes before serving. Garnish with extra herbs and a squeeze of lemon if desired.

Tips

How do I make the pâté smoother?

Blend the mixture briefly in a food processor for a finer texture. Pulse gently so it does not become too loose.

Can I make it more tangy?

Add an extra squeeze of lemon juice or a small spoon of horseradish for a sharper finish.

What if the pâté feels too thick?

Stir in a teaspoon of milk or extra crème fraîche until it reaches your preferred consistency.

How do I prevent it from tasting too salty?

Smoked mackerel is naturally salty, so taste before adding extra seasoning. Avoid adding salt unless absolutely necessary.

Serving Suggestions

Spread generously on warm toasted sourdough
Spoon onto crisp oatcakes for a light starter
Serve with cucumber slices and a simple green salad
Add to a brunch board with soft-boiled eggs and avocado

Storage

Room Temperature

Do not leave the pâté out for more than 1 hour, especially in warm conditions.

Refrigerator

Store in an airtight container in the refrigerator for up to 3 days. Stir gently before serving.

Freezing

Freezing is not recommended, as the texture may become grainy once thawed.

Nutrition

Calories: 220 kcal
Carbohydrates: 2g
Protein: 14g
Fat: 18g
Saturated Fat: 7g
Sodium: 420mg

Nutrition values are estimates and may vary depending on specific ingredients used.

FAQs

Can I use hot smoked mackerel?

Yes, hot smoked mackerel works perfectly and is commonly used for this pâté. It gives a rich, flaky texture and deep smoky flavour.

Can I prepare this pâté in advance?

Yes, you can make it up to 24 hours ahead. Keep it covered in the refrigerator and allow it to sit at room temperature briefly before serving.

What can I use instead of cream cheese?

Mascarpone or soft goat’s cheese can be used for a slightly different flavour and texture.

Is smoked mackerel pâté healthy?

Smoked mackerel is rich in omega-3 fatty acids and protein. This pâté is nutritious when enjoyed in moderation.