Smoked Mackerel Pate

Smoked Mackerel Pate
Fishboxer Emma MacRae from Inverness

Delicious home-made mackerel pate. Using traditional Scottish mackerel, try this recipe as a light starter, or maybe an afternoon snack?


  • 2 X 115g smoked mackerel fillets
  • 125g creme fraiche
  • 3-4 tsp horseradish sauce
  • 1/2 lemon and squeeze lemon juice
  • Black pepper to taste
  • Finely chopped parsley
  • Toast triangles to serve with a side of salad.


  1. Take off the skins and remove the bigger bones of the smoked mackerel fillets. 
  2. Using hands break the fish into a bowl.
  3. Vigorously mix together the fish and all the other ingredients with a fork until it becomes smooth.
  4. Taste and add more horseradish or black pepper to your own preference.
  5. Split mixture into small bowls or ramekins and keep covered in the fridge until ready to serve.
  6. Serve with toast, oatcakes or bellinis.