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Smoked Mackerel Pate

Easy homemade smoked mackerel pate
Cook Time 10 minutes


  • 250 g of smoked mackerel fillets
  • 200 g greek yoghurt or crème fraiche
  • Juice of 1 lemon
  • 1 heaped tsp Dijon mustard


  • Remove the skin and any bones in the mackerel fillets and break them into chunks.
  • Add mackerel chunks in to the food processor along with all the other ingredients. and whiz to a pate. I prefer slightly chunky pate so I whiz for a shorter time.
  • Decant into a serving bowl and serve with warm pitta slices, vegetables and apple slices.


Optional extras to add in are smoked paprika and lemon zest. Cream cheese can always be substituted for the yoghurt to give a slightly sweeter pate.