A simple yet delicious option for preparing in advance and sharing with family and friends. We smoke the mackerel fillets ourselves at the restaurant, but good quality hot smoked mackerel from your local fishmonger will do just fine.


For the Pâté
10 hot smoked mackerel fillets
150g cream cheese
75g full fat plain yoghurt
50g horseradish
juice of 2 lemons
salt to season

To Serve
Virgin rapeseed oil
Freshly chopped parsley
Fresh Bread


First remove any skin and bones from the smoked mackerel fillets, leaving just the flesh. Place the flesh in to a food processor and blitz for 2 minutes. Add the cream cheese, plain yoghurt and horseradish and blitz for a further 2 minutes until you have a smooth paste. Add the lemon juice to taste and salt if required. Chill for at least 2 hours before serving. This can be stored in the fridge for up to 3 days.

Serve in a bowl with a sprinkling of freshly chopped parsley and a drizzle of virgin rapeseed oil. Have some fresh crunchy bread handy to accompany this tasty crowd pleaser!