Mary Berry Mackerel Pâté Recipe

This Mary Berry Mackerel Pâté is a creamy and zesty recipe, which calls for rich smoked mackerel and hot horseradish. It’s an elegant no-cook starter, ready in about 10 minutes.

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Mary Berry Mackerel Pâté Ingredients

350g (12oz) smoked mackerel fillets
200g (7oz) full-fat soft cheese (cream cheese)
1 tbsp creamed horseradish sauce
Juice of ½ a lemon
Freshly ground black pepper
2 tbsp fresh parsley, chopped (optional, for color)
4-6 slices of sourdough or baguette (for serving)

How To Make Mary Berry Mackerel Pâté

Prepare the fish: Peel the skin off the smoked mackerel fillets and discard. Break the flesh into chunks, being very careful to feel for and remove any small pin bones.
Combine ingredients: Place the mackerel chunks into a food processor. Add the soft cheese, creamed horseradish sauce, and lemon juice.
Blend the pâté: Pulse the mixture a few times until the ingredients are combined. You can blend it until completely smooth for a mousse-like texture, or pulse gently if you prefer a slightly coarser, rustic texture.
Season: Taste the mixture. Add freshly ground black pepper to taste. You likely will not need salt as the smoked fish is naturally salty. If it needs more acidity, add a squeeze more lemon juice.
Chill: Transfer the pâté to a serving bowl or individual ramekins. Cover with cling film and refrigerate for at least 30 minutes to firm up slightly (though it can be eaten immediately).
Serve: Garnish with chopped fresh parsley and serve with warm toasted sourdough bread or crunchy vegetable crudités.

Recipe Tips

Removing bones: The most critical step is ensuring there are no bones. Run your fingers against the grain of the fish flakes to feel for sharp pin bones and pull them out with tweezers or your fingers.
Cheese choice: Mary recommends full-fat soft cheese (like Philadelphia) for the best texture. If you use a “light” version, the pâté may be slightly runnier.
Horseradish kick: The horseradish cuts through the oiliness of the mackerel. If you love heat, use 2 tablespoons, but start with 1 tablespoon and taste as you go.
Manual method: If you don’t have a food processor, you can flake the fish finely with a fork and beat it into the cheese in a bowl. This requires more elbow grease but results in a delicious rustic texture.

What To Serve With Mary Berry Mackerel Pâté

This rich, oily fish pâté needs crisp and acidic sides.

Sourdough Toast: The crunch contrasts with the creamy pâté.
Cucumber Slices: A cooling, fresh element.
Lemon Wedges: Essential for squeezing over the top.
Watercress Salad: Peppery greens complement the fish perfectly.

How To Store Mary Berry Mackerel Pâté

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: It is not recommended to freeze this pâté as the soft cheese structure can break down and become watery upon thawing.

Mary Berry Mackerel Pâté Nutrition Facts

Calories: 310kcal
Protein: 18g
Carbohydrates: 2g
Fat: 26g
Saturates: 12g
Sugar: 1g
Salt: 1.5g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Can I use peppered mackerel?

Yes, you can use peppered smoked mackerel fillets. If you do, omit the extra black pepper in the seasoning step, as the coating on the fish will provide plenty of heat.

Can I use crème fraîche instead of soft cheese?

You can use a mix of half soft cheese and half crème fraîche for a lighter, tangier taste, but using 100% crème fraîche may make the pâté too loose to spread easily.

Is this gluten-free?

The pâté itself is naturally gluten-free (check your horseradish sauce label to be sure). Serve it with gluten-free crackers or cucumber rounds for a GF appetizer.

Try More Recipes:

Mary Berry Chicken Liver Pâté Recipe
Mary Berry Smoked Salmon Pate Recipe
Mary Berry Salmon In Filo Pastry Recipe