Spicy Smoked Mackerel Pate


  • 1/2 lb of smoked mackerel fillets
  • 4 tbs unsalted butter, softened
  • 3 tbs prepared horseradish
  • 2 tbs light whipping cream
  • Fresh cracked black pepper
This appetizer takes advantage of the rich taste of smoked mackerel.


  • Remove the skin from the smoked mackerel and tweezer out any small bones.
  • Flake into a a bowl.
  • Add the butter, horseradish, and the cream. Mash with a fork until evenly blended.
  • Season with pepper (salt is not usually needed)
  • Cover and refrigerate for at least 30 minutes.
  • Serve on a serving platter with some mixed greens and crackers and or rye toast.


Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.