Peter’s Yard Pink Peppercorn Sourdough Crackers with Smoked Mackerel Pâté with Brown Butter and Pickled Rhubarb

By Claire Thomson

“A long-time favourite to serve with Peters Yard crackers, my children will always wolf this mackerel pâté as a lunchbox offering or part of a sharing and snacking plate here at home. I’ve browned the butter to pour over the pâté to serve, because, frankly, brown butter on anything makes it unbeatable.”

Serves 4



250g smoked mackerel fillets, skin and bones removed
100ml crème fraiche
125g cream cheese
1 lemon, zest and juice
70g butter
2 large sprigs of thyme
Pinch of salt and plenty of ground black pepper



Put the mackerel in a food processor with the crème fraiche, cream cheese, lemon juice and zest and blitz to combine to form a coarse purée. Put the pâté in a serving bowl.

Melt the butter in a small saucepan over a moderate heat until foaming, use a spoon to scrape any butter sediments from the bottom of the pan, they will begin to colour and turn a nutty shade of brown, add the thyme leaves, and remove the butter from heat.

Pour the brown butter over the pâté and set slightly in the fridge for 30 minutes or so before serving with the Peter’s Yard Pink Peppercorn Sourdough Crackers.

Pickled Rhubard and Mackerel Pate with Peter's Yard Crackers Vertical Photo