Non-VegetarianWest Country cuisine Starters

Dorset Smoked Mackerel Pâté

Name: Dorset Smoked Mackerel Pâté
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: West Country
Ingredients: 250 g hot-smoked mackerel fillets; 150 g full-fat cream cheese; 30 g Unsalted butter; 2 tsp creamed horseradish sauce; 1 tbsp Fresh lemon juice; 1 tsp lemon zest; 2 tbsp fresh flat-leaf parsley; 0.5 tsp freshly ground black pepper; 1 pinch Cayenne pepper

Rich, smoky, and zesty Dorset smoked mackerel pâté whipped with velvety cream cheese, fiery horseradish, and fresh lemon.

🇬🇧United Kingdom· South West England

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

250 g hot-smoked mackerel fillets — skin and pin bones removed
150 g full-fat cream cheese — at room temperature
30 g Unsalted butter — softened
2 tsp creamed horseradish sauce — hot British style
1 tbsp Fresh lemon juice — freshly squeezed
1 tsp lemon zest — finely grated
2 tbsp fresh flat-leaf parsley — finely chopped
½ tsp freshly ground black pepper — coarsely ground
1 pinch Cayenne pepper — for gentle heat

Equipment

•Food processor or fork
•Mixing bowl
•Citrus zester
•Citrus juicer
•Ceramic ramekins

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 26 g
carbs: 2 g
fibre: 0 g
protein: 16 g
calories: 310 kcal

Instructions

1
Peel the skin away from the smoked mackerel fillets and check carefully for pin bones.
2
Flake the fish roughly into a mixing bowl or food processor bowl.
3
Add the softened butter, cream cheese, creamed horseradish, lemon zest, and lemon juice.
4
Pulse briefly in the processor or mash with a fork until blended but slightly textured.
5
Fold in the chopped parsley, ground black pepper, and cayenne pepper.
6
Taste the mixture and add an extra drop of lemon juice if needed for balance.
7
Spoon the pâté into small ceramic ramekins or a shallow serving dish.
8
Smooth the top with a knife and chill in the fridge for 30 minutes before serving.

Chef's tips

For a traditional rustic texture, mash the fish with a fork rather than blending it totally smooth. Always taste before adding any salt, as hot-smoked fish is naturally well-seasoned. Bring the pâté out of the fridge 10 minutes before eating to soften slightly.

Ingredient substitutions

cream cheese → crème fraîche
creamed horseradish sauce → English mustard

Storage

Cover tightly and store in the fridge for up to three days.

Reheating

This dish is traditionally served chilled or at cool room temperature and should not be reheated.

Common mistakes to avoid

•Over-blending into a baby-food paste rather than keeping a pleasing, coarse flake.
•Failing to remove fine pin bones before whipping the fish.
•Adding table salt without tasting first, leading to an oversalted spread.

Serving suggestions

Serve with thick slices of warm crusty sourdough or brown soda bread.Pair with sharp pickled cucumbers, cornichons, and peppery watercress.Spread over warm granary toast triangles alongside fresh lemon wedges.