I’ll never forget the first time I tried smoked mackerel pate. It was at a little cafe by the seaside. The flavors hit me in a way I didn’t expect-rich, smoky, and silky smooth. I was hooked instantly. Over the years, I’ve learned that this recipe is not just about the mackerel, but about balancing flavors and textures in a way that feels like you’ve mastered an art.
One of the best recipes I’ve found for this dish comes from Jamie Oliver. His smoked mackerel pate is a crowd-pleaser-simple to make but packed with flavor. Whether it’s for a quick snack, a starter for dinner, or something to serve at a gathering, this pate ticks all the boxes.
Jamie Oliver’s Smoked Mackerel Pate Recipe
Jamie Oliver’s version of smoked mackerel pate is a mix of creamy and smoky with a tangy kick from lemon. What makes it even more special is how the flavors meld together in no time, giving you a dish that feels gourmet without requiring hours in the kitchen.
What You’ll Need
- 2 smoked mackerel fillets
- 100g cream cheese
- 1 tablespoon crème fraîche
- 1 tablespoon horseradish (optional)
- Zest and juice of 1 lemon
- 1 tablespoon Dijon mustard
- Fresh parsley to garnish
- Salt and pepper to taste
Ingredients Needed
A closer look at the ingredients shows why this pate is so special. Each one contributes something unique to the final flavor profile.
- Smoked Mackerel Fillets: This is the star of the show. The smokiness and rich, oily texture of mackerel make it perfect for pate.
- Cream Cheese & Crème Fraîche: These add creaminess and a slight tang. They balance the mackerel’s richness without overwhelming it.
- Horseradish: Optional but recommended if you want that extra zing. It brings a spicy heat that complements the smokiness of the fish.
- Lemon: Both zest and juice. The zest brightens the pate, while the juice adds a bit of acidity to cut through the richness.
- Dijon Mustard: A little bit of mustard adds a subtle sharpness and depth to the flavor.
- Fresh Parsley: Garnishing with parsley adds color and freshness. A nice little touch to elevate the presentation.
How To Make Jamie Oliver’s Smoked Mackerel Pate
When I first made this pate, it was a last-minute decision before a dinner party. I didn’t have much time, so I loved how quick and easy this recipe was. You won’t need more than 10 minutes to prep. Here’s how you do it:
- Prepare the Mackerel: Remove the skin from the mackerel fillets and break the flesh into small pieces. Discard any bones.
- Blend: Add the mackerel to a food processor along with cream cheese, crème fraîche, mustard, horseradish (if using), lemon zest, and lemon juice.
- Season: Blend until the mixture is smooth. Taste, and add salt and pepper as needed.
- Garnish: Transfer the pate to a bowl, then sprinkle with freshly chopped parsley.
- Chill: For the best flavor, chill in the fridge for at least an hour before serving.
Ingredient Science Spotlight
Let’s dive into why some of these ingredients work so well together:
- Smoked Mackerel: The fish is high in omega-3s and healthy fats. Its strong flavor is essential for a rich pate. Smoking deepens the flavor, which balances the mildness of the cream cheese and crème fraîche.
- Cream Cheese & Crème Fraîche: The cream cheese gives the pate its smooth, spreadable texture. Crème fraîche offers a milder tang that contrasts the fish’s richness without overpowering it. Together, they make the pate creamy but not overly heavy.
- Lemon & Mustard: These ingredients help to brighten the pate. Lemon provides acidity that cuts through the fat, while Dijon mustard adds a bit of sharpness and complexity to the flavor profile.
- Horseradish: Its heat is a welcome contrast to the mackerel’s smoothness. It gives the pate a spicy kick that keeps your taste buds interested.
Expert Tips
When making Jamie Oliver’s smoked mackerel pate, a few tricks can make all the difference:
- Use Fresh Mackerel: If you can get your hands on fresh smoked mackerel, go for it! The quality of the fish will really shine through.
- Don’t Over-Blend: You want a creamy consistency, but not a completely smooth paste. A little texture makes the pate more interesting.
- Chill Well: Letting it sit in the fridge allows the flavors to meld. If you’re in a rush, even 30 minutes will make a difference.
- Adjust Seasoning: Taste as you go. Smoked mackerel varies in saltiness, so you might need to adjust how much salt you add.
Recipe Variations
While Jamie’s recipe is fantastic on its own, here are a few ways you can make it your own:
- Add a Touch of Spice: A dash of cayenne or smoked paprika can elevate the smokiness and add a little heat.
- Herb Variations: Instead of parsley, try fresh dill, chives, or tarragon for a different flavor profile.
- Substitute the Fish: If you’re not a fan of mackerel, smoked trout, salmon, or even tuna can work in this recipe.
- Vegan Version: Use a plant-based cream cheese and a non-dairy alternative to crème fraîche for a vegan-friendly pate.
Final Words
I’ve made this smoked mackerel pate countless times, and it never disappoints. Whether you’re having a casual gathering or impressing guests, it’s always a hit. Its creamy texture, smoky depth, and tangy notes offer something for every palate.
I love how versatile it is too-whether served with crackers, fresh baguette slices, or even cucumber sticks, it’s bound to be enjoyed.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Smoked Mackerel Pate?
You’ll need smoked mackerel fillets, cream cheese, lemon, horseradish, and fresh herbs like parsley or dill.
How Do I Make Jamie Oliver’s Smoked Mackerel Pate?
Simply blend the smoked mackerel with cream cheese, lemon juice, horseradish, and fresh herbs until smooth. Season with salt and pepper.
How Long Does Jamie Oliver’s Smoked Mackerel Pate Last In The Fridge?
It should stay fresh for about 2-3 days in an airtight container in the fridge.