The Quickest Mackerel Pate

I’m often found searching for something to eat raw crunchy vegetables with, and this very quick mackerel pate is a real winner.  It’s also very easy to adapt and personalise you your own tastes.  I mix between using peppered mackerel fillets and plain, and choose to heat the pate with either chilli flakes or horseradish sauce, depending on what I fancy.


  • 2 fillets (approximately 160 grams) of vacuum packed smoked mackerel fillets
  • Juice of 1 lemon
  • 2-3 tablespoons of olive oil, depending on how smooth you like your pate
  • 1/2 teaspoon of dried chilli flakes OR 1 teaspoon of horseradish sauce


  1. Simply place all of the ingredients, starting with 2 tablespoons of olive oil,  into a food processor and blend, or blend together in a bowl using a stick blender.
  2. Check the consistency as you blend, and add more olive oil according to how smooth the pate is looking and to your preference.

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