Smoked mackerel pate is a Fishery favourite, but it also divides us - those who add horseradish and those who don't. I am a horseradish fan, but you can leave it out of the recipe if you prefer.

Serves 2 


  • 2 smoked mackerel fillets
  • 1 tsp freshly grated horseradish
  • freshly ground black pepper
  • 2 tbsp crème fraîche
  • ½ lemon, juice only


Remove the skin from the fish and check the fillets for bones, removing them as you go.

Break the fish into pieces and put into a bowl.

Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and mix into a paste.

You can put everything into a blender if you want a really smooth pate, but we like it a bit lumpy.

Serve on toasted sourdough bread with a green salad.



Recipe inspired by BBC and image from BBC.