Ed Smith Smoked Mackerel Paté Recipe

This Christmas it makes sense on many levels to go for generous, vibrant and totally sustainable smudges of smoked mackerel pâté instead of slivers of salmon. It’s super easy (and relatively inexpensive) to make. With our Original Sourdough Crispbreads the ideal base – their nutty flavour being distinctive but also complementary to the topping, so that the pink pâté really sings! The large crispbreads are excellent for a light lunch or evening snack, the little ones perfect for parties.


For a batch of pâté

150g cooked beetroot

3 large tablespoons Greek yoghurt

160-200g smoked mackerel fillets

3 large tablespoons full fat creme fraiche

½ tsp ground black pepper

Juice of ¼ lemon (plus more to serve)

½ tsp creamed horseradish

Generous pinch flaky sea salt

Handful of fresh dill

Peter’s Yard Original Sourdough Crispbreads or Crackers for canapés



Put the beetroot and yoghurt in a food processor and pulse to a coarse purée.

Remove the skin from the mackerel fillets and discard. Break the flesh into a mixing bowl, then use the back of a fork to mash into a loose paste.

Stir-in the beetroot, then add the creme fraiche and stir again. Season generously with black pepper, lemon juice and horseradish. Add a little more yoghurt and creme fraiche (50:50 ratio) to loosen and lighten the pâté if you think it needs that, and more seasoning to taste.

Spread over crispbreads as and when you wish, garnishing very generously with dill. Eat or serve immediately.

The pâté stores well in the fridge for up to 3 days.

For more recipes from Ed, take a look at his website here.


mackerel pate