Jamie Oliver Smoked Mackerel Pate Recipe [Tips & Tricks]

I still remember the first time I tasted smoked mackerel pâté. It was on a trip to Cornwall, where a tiny café served it on toast with lemon wedges and capers. One bite, and I was hooked for life. Creamy, rich, a little smoky, and packed with flavor-it was the kind of dish that made me stop mid-sentence.

Years later, I came across Jamie Oliver’s take on smoked mackerel pâté. Of course, I had to try it. And let me tell you-it’s pure magic. The best part? It’s ridiculously easy to make. You can whip it up in under 10 minutes, but it tastes like something you’d get at a fancy restaurant.

Let’s dive into how you can make this show-stopping spread at home.

Jamie Oliver’s Smoked Mackerel Pâté Recipe

The first time I made Jamie’s version, I was skeptical. Could a five-minute recipe really be that good? Spoiler alert: Yes. Yes, it can.

Jamie Oliver’s smoked mackerel pâté is:

• Fast
• Foolproof
• Full of bold, punchy flavors

It’s perfect as a snack, starter, or even a quick lunch. Just toast some bread or grab some crackers. You’re good to go.

Here’s what makes Jamie’s recipe shine:

• No cooking involved
• One bowl or food processor
• Everyday ingredients, nothing fancy
• Totally flexible-easy to tweak to your taste

Ingredients Needed

When I first tried this recipe, I already had most of the ingredients at home. That’s what makes it a staple in my kitchen.

Here’s what you’ll need:

• Smoked Mackerel Fillets

  Look for skinless, boneless ones if possible

• Cream Cheese

  Full-fat works best for that silky texture

• Lemon Juice

  Brightens everything up

• Horseradish Sauce

  Adds a kick without overpowering

• Black Pepper

  Just enough to balance the smoky and creamy notes

• Optional Add-ins

  Fresh herbs like dill or parsley

  A little yogurt if you want it lighter

  Capers if you’re feeling fancy

Pro tip: Always taste your mackerel before mixing. Some are saltier than others. You can adjust everything from there.

How To Make Jamie Oliver’s Smoked Mackerel Pâté

The first time I made this, I was honestly shocked at how quick it came together. I blinked, and it was done.

Here’s how to make it step-by-step:

1. Break Up The Mackerel Fillets

   • Use your hands or a fork
   • Check for any sneaky bones

2. Add The Cream Cheese

   • About 100 grams per two fillets
   • Add more if you want it smoother

3. Squeeze In Lemon Juice

   • Half a lemon is usually enough
   • Adjust based on your taste

4. Add A Teaspoon Of Horseradish

   • More if you like heat
   • Less if you want it mellow

5. Season With Pepper

   • Just a pinch to start
   • Mix and taste

6. Blend Or Mash

   • Use a fork for a rustic texture
   • Use a food processor for smooth, silky pâté

7. Chill Or Serve Right Away

   • Let it sit in the fridge for 30 mins for deeper flavor
   • Or scoop it onto toast immediately

Serve it with:

• Warm sourdough
• Cucumber slices
• Rye crackers
• Pickled onions or gherkins

Ingredient Science Spotlight

I get nerdy about food. And the science behind this pâté? Totally fascinating.

Let’s break it down:

• Smoked Mackerel

  High in omega-3 fats

  Brings deep umami from the smoking process

  The fat helps carry flavor

• Cream Cheese

  Acts as a binder

  Adds creaminess

  The lactic acid tang balances the fishiness

• Lemon Juice

  The acid cuts through the richness

  Brightens the palate

  Helps the pâté taste ’fresh’

• Horseradish

  Contains isothiocyanates-natural compounds that give it heat

  Gives the pâté a lively, slightly nasal zing

• Black Pepper

  Adds heat without dominating

  Contains piperine, which enhances absorption of nutrients

This isn’t just tasty. It’s smart food that works with your body and your taste buds.

Expert Tips

After making this about twenty times (not kidding), here are my hard-earned tips:

• Don’t Skip The Lemon Juice

  It really makes the flavors pop

• Room-temp Cream Cheese Blends Better

  Take it out 10 minutes early

• Use A Mix Of Fork And Processor

  Fork for texture, quick blitz to bind

• Taste As You Go

  Mackerel varies in saltiness, adjust accordingly

• Make It A Day Ahead

  Flavors deepen overnight

  Just give it a quick stir before serving

Recipe Variations

Once you’ve nailed the base, the fun begins. I’ve experimented a lot-and I mean a lot.

Try these riffs:

• Add Fresh Dill

  For that Scandi-style flavor boost

• Swap Cream Cheese For Greek Yogurt

  Lighter, tangier, and still creamy

• Add Chopped Capers

  For little pops of salty, briny goodness

• Mix In Mustard Instead Of Horseradish

  Whole grain mustard adds texture and warmth

• Top With Pickled Red Onions

  Adds color and zing on the plate

• Go Spicy

  Add a touch of chili flakes or hot sauce for heat lovers

Final Words

I’ve served this smoked mackerel pâté at birthday parties, family brunches, and last-minute dinners. Every time, people ask for the recipe. It’s that kind of dish.

It’s the perfect combo of easy and impressive. You can make it with one hand while pouring wine with the other. You feel like a total kitchen genius, even if you just rolled out of bed.

And honestly? It’s just really satisfying food. Salty, creamy, smoky, bright. It checks every box.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Smoked Mackerel Pate?

You’ll need smoked mackerel fillets, cream cheese, horseradish sauce, lemon juice, dill, and a bit of black pepper.

Can I Use Fresh Mackerel Instead Of Smoked?

No, it won’t have the same flavor. Smoked mackerel gives the pate its distinctive taste.

How Do I Prepare The Mackerel For The Pate?

Simply peel the skin off the smoked mackerel and remove the bones. Then flake the fish into pieces.

Can I Make The Pate Ahead Of Time?

Yes! The pate actually tastes better after chilling in the fridge for a few hours or overnight.

Is Jamie Oliver’s Smoked Mackerel Pate Spicy?

It has a mild kick from the horseradish sauce but it’s not overly spicy.

Can I Replace Horseradish With Something Else?

You can try using a little Dijon mustard or a dash of hot sauce if you’re out of horseradish.

How Do I Serve Smoked Mackerel Pate?

Serve it with crusty bread, crackers, or vegetable sticks like celery or cucumber.

How Long Will The Pate Last In The Fridge?

It’ll last about 2-3 days in the fridge if stored in an airtight container.

Can I Freeze Smoked Mackerel Pate?

It’s not recommended as freezing can change the texture, but it’s fine for a day or two in the fridge.

What Can I Pair With The Smoked Mackerel Pate For A Starter?

A simple salad with leafy greens or some pickled vegetables would be a great combo.