Tangy Smoked Mackerel Pate

This is probably one of the easiest light meals you are ever likely to make, makes a great lunch and tastes delicious. Can be served with a crisp salad or spread it across a slice of whole grain bread to make the meal more substantial.


115g smoked mackerel fillet

60g quark or virtually fat free fromage frais

½ teaspoon balsamic vinegar

½ teaspoon Worcestershire sauce

Freshly ground black pepper

1 tablespoon snipped chives

Mixed salad leaves or toasted bread, to serve

Lemon wedges, to garnish


  1. Carefully remove any bones from the smoked mackerel and discard the skin.
  2. Put the smoked mackerel in a food processor or food blender with the quark of fromage frais, balsamic vinegar and Worcestershire sauce. Add a grinding of black pepper.
  3. Blitz briefly until all ingredients are combined to a smooth mixture.
  4. Mix in the chives and then press the smoked mackerel mixture into a small dish, cover in cling film and chill in the fridge until require.
  5. Serve the pate with some mixed salad leaves or spread on toast, garnished with lemon wedges.


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