Shetland Peppered Mackerel Pâté

Name: Shetland Peppered Mackerel Pâté
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 300 g hot-smoked peppered mackerel fillets; 150 g full-fat soft cream cheese; 50 g crème fraîche; 2 tsp creamed horseradish sauce; 1 whole Lemon; 2 tbsp Fresh chives; 0.5 tsp cracked black pepper; 1 pinch sea salt flakes; 8 biscuits scottish oatcakes

Rich, hot-smoked Shetland mackerel mashed with creamy soft cheese, zesty lemon, and fiery horseradish, served on crisp oatcakes.

🇬🇧United Kingdom· Orkney and Shetland

Prep: 15 min
Cook: 0 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

300 g hot-smoked peppered mackerel fillets — skin removed
150 g full-fat soft cream cheese — softened at room temperature
50 g crème fraîche — or double cream
2 tsp creamed horseradish sauce — adjust to taste
1 whole Lemon — finely zested and juiced
2 tbsp Fresh chives — finely snipped
½ tsp cracked black pepper — freshly ground
1 pinch sea salt flakes — optional, to taste
8 biscuits scottish oatcakes — to serve

Equipment

•Mixing bowl
•Fork
•Fine grater
•Citrus juicer
•Ramekins

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 25 g
carbs: 12 g
fibre: 2 g
protein: 18 g
calories: 340 kcal

Instructions

1
Peel the skin away from the smoked mackerel fillets and discard.
2
Feel through the fish with clean fingers to check for and discard any stray bones.
3
Place the mackerel flesh into a mixing bowl and flake coarsely with a fork.
4
Add the cream cheese, crème fraîche, horseradish, lemon zest, and one tablespoon of lemon juice.
5
Mash the mixture thoroughly with the fork until combined but retaining a pleasant rustic texture.
6
Fold in the snipped chives and freshly ground black pepper.
7
Taste the pâté and add a pinch of salt or extra lemon juice if desired.
8
Spoon the pâté into small ramekins or a serving dish.
9
Chill in the fridge for 30 minutes before serving with Scottish oatcakes.

Chef's tips

For the best texture, mash by hand with a fork rather than using a food processor, which can turn the fish oily and paste-like. If the mackerel is heavily coated in peppercorns, leave most on the fish to give the pâté its signature island heat. Serve at cool room temperature rather than straight from the ice-cold fridge for the fullest flavour.

Ingredient substitutions

full-fat soft cream cheese → curd cheese, crowdie (traditional Scottish soft curd cheese), or full-fat Greek yoghurt
Scottish oatcakes → crusty sourdough bread, water biscuits, or sliced cucumber rounds for a gluten-free option

Storage

Keep covered in an airtight container in the fridge for up to three days.

Reheating

This is a cold dish and should not be reheated.

Common mistakes to avoid

•Pureeing the mixture in an electric food processor, which ruins the flaky texture and makes it greasy.
•Forgetting to check thoroughly for pin bones before mixing.
•Adding too much salt before tasting, as hot-smoked fish already contains high levels of curing salt.

Serving suggestions

Serve in small ceramic ramekins alongside a stack of thick triangular Scottish oatcakes.Garnish with fresh lemon wedges, extra snipped chives, and quick-pickled cucumber ribbons.Spread generously on warm toast as a hearty coastal breakfast or quick lunch.