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Best Creamy Smoked Mackerel Pâté Recipe – Easy & Elegant

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This creamy smoked mackerel pâté is a quick, elegant appetizer that comes together in under 15 minutes. Smoky mackerel blends perfectly with tangy cream cheese and fresh dill for a crowd-pleasing spread that’s perfect for parties or a simple snack.

Ingredients

Scale
  • 8 oz (225 g) smoked mackerel fillets (hot-smoked, preferably peppered)
  • 8 oz (225 g) cream cheese, softened
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon prepared horseradish
  • Salt and black pepper to taste
  • Optional: 1 tablespoon capers (rinsed and chopped), 1 teaspoon smoked paprika, or a splash of Worcestershire sauce

Instructions

  1. Soften the cream cheese: Take cream cheese out of the fridge 15 minutes before starting. If forgotten, microwave on low for 10 seconds until soft but not melted.
  2. Prep the mackerel: Remove skin from smoked mackerel fillets (peels off easily). Break fish into large chunks, checking for tiny bones.
  3. Pulse the fish: Add mackerel chunks to a food processor. Pulse 4-5 times until broken into small flakes.
  4. Add cream cheese and flavorings: Add softened cream cheese, lemon juice, chopped dill, horseradish, and a few cracks of black pepper. Pulse 5-6 times, scraping down sides halfway through, until creamy with visible flakes.
  5. Taste and adjust: Taste and adjust seasoning—add more lemon, horseradish, or pepper as needed. Make it slightly bolder as flavors mellow when chilled.
  6. Chill (optional but recommended): Transfer to a serving dish, cover, and refrigerate for at least 30 minutes to meld flavors. Can serve immediately if needed.
  7. Serve and garnish: Let pâté sit at room temperature for 10 minutes before serving. Garnish with fresh dill sprig, lemon wedge, or black pepper. Serve with crackers, crostini, cucumber slices, or raw veggies.

Notes

Don’t over-process the pâté—pulse for a creamy texture with flaky bits. Room temperature ingredients blend better. Taste before adding extra salt as smoked mackerel is salty. Pâté tastes better after a few hours in the fridge. If too thick, add a teaspoon of heavy cream or more lemon juice. For dairy-free, use plant-based cream cheese.

Nutrition

Keywords: smoked mackerel pâté, creamy fish pâté, easy appetizer, smoked fish spread, party appetizer, no-cook recipe, quick appetizer

Find it online: https://bouncybowl.com/best-creamy-smoked-mackerel-p-a-t-e-recipe-easy-and-elegant/