Mary Berry Smoked Mackerel Pate Recipe [Tips & Tricks]

If you’re looking for a simple yet sophisticated appetizer, you absolutely have to try Mary Berry’s smoked mackerel pate recipe!

This dish combines the rich, smoky flavors of mackerel with a smooth, creamy texture that’s perfect for spreading on crackers or toast. Mary Berry, known for her approachable yet impressive recipes, makes this one a breeze to whip up, even if you’re not a seasoned chef. Whether you’re hosting a dinner party or just craving something flavorful for yourself, this pate is sure to impress and elevate your snacking game!

Mary Berry Smoked Mackerel Pate Recipe

Ingredients Needed

To create Mary Berry’s delicious Smoked Mackerel Pâté, you’ll need a selection of simple yet flavorful ingredients. The beauty of this dish is that it uses fresh, high-quality ingredients that come together effortlessly to create a smooth, savory spread that can be enjoyed on crackers, toast, or even as a starter at a dinner party. Here’s the full list of what you’ll need:

1. Smoked Mackerel Fillets: The star of the show!

   You’ll need around 300g (10 oz) of smoked mackerel fillets. The smokiness of the fish is what gives the pâté its distinct flavor, so choose the best you can find. The fillets should be skinless and boneless, so they break down easily into a smooth paste.

2. Cream Cheese: About 100g (3.5 oz) of full-fat cream cheese is the base for the pâté’s creamy texture. It helps bind the fish and gives the spreadable quality to the final product.

3. Sour Cream: A couple of tablespoons of sour cream adds a tangy richness that balances the smokiness of the mackerel. You can adjust the quantity based on how creamy or tangy you want the final pâté.

4. Lemon Juice: Freshly squeezed lemon juice (about a tablespoon) brightens up the flavors and adds a refreshing contrast to the richness of the mackerel and cream cheese.

5. Fresh Parsley: A tablespoon of finely chopped fresh parsley is a fantastic way to add a hint of freshness and a touch of color to the pâté. You could also use dill, which pairs beautifully with fish, if you prefer.

6. Horseradish (Optional): A teaspoon of horseradish adds a subtle kick to the pâté. This is optional, but if you like a little heat and extra depth of flavor, it’s a great addition.

7. Black Pepper: Freshly ground black pepper to taste is necessary to season the pâté. You don’t need much, just enough to complement the ingredients without overpowering them.

Equipment Needed

While Mary Berry’s Smoked Mackerel Pâté is incredibly easy to make, there are a few tools that will make your life easier when preparing it. Here’s what you’ll need:

1. Food Processor or Blender: A food processor or blender is essential to get that smooth, velvety texture that is the hallmark of this pâté. The blades of the processor will efficiently break down the mackerel and incorporate it with the cream cheese and sour cream.

2. Chopping Board and Knife: To prepare the parsley and lemon, a sharp knife and a cutting board are required. These tools will help you finely chop your fresh herbs and zest or juice your lemon with precision.

3. Measuring Spoons: You’ll need measuring spoons to ensure you add the perfect amount of lemon juice, horseradish, and any other seasonings to balance the flavors. It’s always helpful to measure out your ingredients before you begin mixing.

4. Spatula: Once the pâté is blended, you’ll need a spatula to scrape down the sides of the food processor and transfer the mixture to a bowl or serving dish.

5. Serving Dish or Bowl: After all the ingredients are blended and the pâté reaches a smooth consistency, transfer it to a serving dish. A shallow bowl works best to showcase the pâté for serving, and it allows guests to easily scoop it up.

How To Make Mary Berry’s Smoked Mackerel Pâté

Mary Berry’s Smoked Mackerel Pâté is incredibly straightforward to prepare, making it an ideal dish when you’re short on time but still want to impress your guests. Here’s a step-by-step guide to making it:

1. Prepare the Mackerel: Begin by taking your smoked mackerel fillets and removing the skin and bones. You can either use your hands or a fork to flake the fish into large chunks. Be sure to remove any stray bones, though they should mostly be gone from boneless fillets.

2. Combine the Ingredients: Place the flaked mackerel into your food processor or blender. Add the cream cheese, sour cream, lemon juice, and parsley (or dill if you’re using that instead). If you’re including horseradish, add it at this stage.

3. Blend Until Smooth: Pulse the food processor a few times, and then process the mixture until it’s completely smooth and well combined. If the pâté seems a bit thick, you can add a tiny splash of water or extra sour cream to loosen it up. Taste the mixture and add black pepper to your liking.

4. Chill and Serve: Once everything is well mixed, transfer the pâté into a serving dish. For the best texture and flavor, let the pâté chill in the fridge for at least an hour before serving. This resting time allows the flavors to meld together.

Serve the pâté with some crusty bread, crackers, or fresh vegetable crudités. You can garnish it with extra parsley or a few slices of lemon for a touch of freshness and color.

Expert Tips

1. Use Fresh Smoked Mackerel: The quality of your mackerel fillets makes a significant difference in the flavor of your pâté. Choose the freshest smoked mackerel you can find, preferably from a trusted fishmonger, as the smokiness is the key flavor profile.

2. Customize the Texture: Depending on your preference, you can blend the pâté to a smooth consistency or leave it slightly chunky for added texture. If you like a little more bite, pulse it fewer times to preserve some of the fish’s flakiness.

3. Adjust the Tang: The lemon juice and sour cream balance the richness of the mackerel, but if you prefer a more citrusy or tangy flavor, feel free to add extra lemon juice or a dollop more of sour cream.

4. Horseradish for Extra Depth: If you’re a fan of heat, a teaspoon of horseradish can elevate the pâté to the next level. It brings a lovely, subtle spiciness that pairs wonderfully with the mackerel.

5. Chill for Best Results: For the ultimate creamy texture and flavor, always allow the pâté to chill for at least an hour. The cool temperature helps firm up the pâté, making it even easier to spread.

Mary Berry’s Smoked Mackerel Pâté is a perfect blend of smokiness, creaminess, and subtle tang, making it a fantastic appetizer or snack for any occasion. With just a handful of ingredients and a few simple steps, you can create a dish that’s both elegant and satisfying. The versatility of this pâté means it pairs beautifully with a variety of accompaniments, from crisp crackers to fresh vegetables.

Whether you’re hosting a dinner party, preparing a quick yet impressive snack, or simply looking for a new way to enjoy mackerel, this pâté is bound to be a crowd-pleaser. It’s easy to make, requires minimal effort, and is sure to be a hit at any gathering. With the expert tips to guide you, you’ll be able to perfect the balance of flavors, achieving the ideal texture and taste every time.

Easy Recipe Variations For Mary Berry’s Smoked Mackerel Pate

Mary Berry’s Smoked Mackerel Pate is a creamy, flavorful dish that offers versatility in its preparation. While the classic recipe is delightful, there are several easy and creative variations you can try to customize the flavor and texture to your liking. Here are a few ideas to elevate your pate game:

1. Add Fresh Herbs for Brightness

   One simple variation is incorporating fresh herbs into the pate. Dill, chives, or parsley can enhance the freshness of the dish.

   A tablespoon of finely chopped fresh dill, for instance, pairs beautifully with the smoky richness of the mackerel. Chives add a mild onion flavor, while parsley gives a vibrant green contrast and a slight peppery finish. You can either mix the herbs into the pate or use them as a garnish for a pop of color and added freshness.

2. Lemon Zest for a Citrusy Twist

   A little zest of lemon can elevate the flavor profile of your pate. The zest provides a zingy, aromatic burst that contrasts with the richness of the smoked mackerel. If you prefer a slightly tangier version, adding a bit of fresh lemon juice, along with the zest, can brighten up the pate and balance its smoky depth.

3. Horseradish for a Kick

   If you enjoy a little heat, horseradish is a fantastic addition. A spoonful of grated horseradish stirred into the pate will bring an exciting spicy tang that complements the smokiness of the mackerel. It’s particularly good for those who enjoy the traditional combination of smoked fish with a punch of heat, much like smoked salmon paired with horseradish cream.

4. Cream Cheese Substitute for a Lighter Version

   For a lighter, more spreadable consistency, you can swap out the usual full-fat cream cheese with lighter versions or Greek yogurt. Greek yogurt not only reduces the calorie count but also adds a slight tang that works well with the smoked mackerel’s bold flavor. For those who want a vegan version, cashew cream or tofu can be used as a substitute, resulting in a pate that still delivers creaminess without dairy.

5. Spicy Mustard or Worcestershire Sauce

   For an extra layer of depth, you could add a spoonful of spicy mustard or a dash of Worcestershire sauce. The mustard brings a sharpness that contrasts nicely with the creamy elements of the pate, while Worcestershire sauce adds a complex umami flavor, making the pate even more savory and layered. This is an especially great option for anyone looking to create a more intricate flavor experience.

6. Avocado for Creaminess

   For a smooth and creamy texture, consider blending in half an avocado. This works particularly well if you want to create a slightly different consistency without losing the richness of the dish. The avocado also adds a subtle earthiness that pairs nicely with the fish, making it a wonderful alternative for those seeking something a bit different.

Best Practices To Store Leftovers

If you’ve made a batch of Mary Berry’s Smoked Mackerel Pate and have leftovers, it’s essential to store them properly to maintain the freshness and flavor. Here are some best practices to ensure your leftovers stay safe and delicious:

1. Refrigeration is Key

   After preparing your pate, always store it in an airtight container in the fridge. The smoked mackerel and cream cheese can spoil quickly, so it’s best to consume it within 2 to 3 days. Keeping the pate tightly sealed helps preserve its flavor and prevents it from absorbing odors from other items in the fridge.

2. Avoid Contamination

   When scooping out portions of pate, always use a clean spoon or utensil. Contaminating the pate with other foods can lead to quicker spoilage. If you notice any change in color, odor, or texture, it’s best to discard it, as these could be signs of bacterial growth.

3. Freezing for Longer Storage

   If you have more pate than you can finish within a few days, you can freeze it for longer storage. However, freezing may alter the texture slightly, making it less smooth and creamy once thawed.

   To freeze, scoop the pate into an airtight container or freezer-safe bag, leaving a little space for expansion. Be sure to label the container with the date so you can track how long it’s been stored. When ready to use, thaw the pate overnight in the fridge and give it a good stir to bring back some of its creamy texture.

4. Don’t Freeze Garnishes

   If you’ve added fresh herbs or garnishes like chives, parsley, or lemon zest, it’s best to store those separately and add them fresh when you serve the pate. Freezing fresh herbs can lead to a mushy texture and loss of their vibrant color and flavor.

What Goes Well With Smoked Mackerel Pate

Smoked mackerel pate is a rich, smoky spread that pairs wonderfully with a variety of accompaniments. Whether you’re serving it at a dinner party, as part of a brunch, or simply enjoying it as a snack, here are some excellent pairings that will complement the pate’s bold flavors:

1. Crusty Bread or Toast

   The most traditional and beloved pairing with smoked mackerel pate is crusty bread or warm toast. The crunchy texture of the bread contrasts beautifully with the creamy pate, providing a satisfying bite. A sourdough or whole-grain bread works particularly well, as the slight tang and heartiness of the bread enhance the pate’s smoky flavor.

2. Crackers and Crostini

   If you prefer something lighter or more delicate, crackers or thinly sliced crostini are excellent choices. The mild, crisp texture of a cracker balances the richness of the pate, making each bite delightful. You can go for plain crackers or opt for seeded crackers, which will add a bit of nuttiness to the flavor profile.

3. Pickles and Relishes

   The acidity of pickles and the tanginess of relishes provide a perfect contrast to the richness of the smoked mackerel. Try serving the pate with gherkins, pickled onions, or even a tangy beetroot relish. These additions bring a refreshing burst of flavor that cuts through the creamy pate, creating a harmonious balance of tastes.

4. Fresh Vegetables

   For a healthier pairing, fresh vegetables like cucumber slices, cherry tomatoes, or radishes offer a refreshing crunch that complements the richness of the pate. The slight sweetness of tomatoes or the peppery bite of radishes adds complexity, while cucumber slices provide a mild, cool contrast to the smokiness.

5. Salad Greens

   A crisp green salad with a light vinaigrette is another great accompaniment. The acidity in the vinaigrette will balance out the creamy, rich texture of the pate, while the freshness of the greens provides a light contrast. Arugula or mixed baby greens work especially well, as their peppery notes complement the smoked fish beautifully.

6. Soft Boiled Eggs

   For a more indulgent treat, smoked mackerel pate pairs wonderfully with soft-boiled eggs. The silky, runny yolk complements the pate’s richness, and the creamy texture of the egg provides a delicious contrast to the smoky fish. Add a sprinkle of freshly cracked black pepper on top to elevate the dish.

Conclusion

Mary Berry’s Smoked Mackerel Pate is a timeless dish that’s easy to prepare, highly versatile, and full of flavor. Its creamy, smoky profile can be easily adapted with a variety of herbs, spices, and other ingredients, making it a perfect dish to suit different palates. Whether you’re enjoying it as a light appetizer, a brunch spread, or a party dish, it pairs wonderfully with a range of accompaniments like crusty bread, fresh vegetables, or tangy pickles.

Proper storage ensures that leftovers can be enjoyed for several days, while making small adjustments to the recipe can create entirely new versions of the dish. Whether you’re indulging in a classic or experimenting with a new flavor, Smoked Mackerel Pate will always be a flavorful, satisfying treat.

FAQs

What Are The Main Ingredients In Mary Berry’s Smoked Mackerel Pate?

The main ingredients for Mary Berry’s smoked mackerel pate include smoked mackerel fillets, cream cheese, lemon juice, Dijon mustard, fresh parsley, and a little seasoning like black pepper. It’s a simple yet flavorful combination of ingredients.

Can I Use A Different Type Of Fish In Place Of Mackerel?

While mackerel is key to the flavor of this recipe, you can substitute it with other oily fish like smoked trout or smoked salmon. However, it will change the taste and texture slightly.

How Long Does The Pate Need To Chill Before Serving?

Mary Berry recommends chilling the smoked mackerel pate for at least 1-2 hours before serving. This allows the flavors to meld together and makes the texture firmer.

Can I Prepare The Smoked Mackerel Pate In Advance?

Yes, this pate can be made up to 2 days in advance and stored in the refrigerator. Just be sure to cover it tightly with cling film or in an airtight container.

How Can I Make The Pate Less Creamy If I Prefer A Lighter Texture?

To lighten the texture of the pate, you can reduce the amount of cream cheese or substitute it with Greek yogurt for a healthier, tangier alternative. You could also add a bit more lemon juice to balance the richness.

Can I Freeze The Smoked Mackerel Pate?

While freezing is not ideal for the texture of the pate, you can freeze it for up to a month. When defrosting, the pate may become slightly watery, so give it a good stir before serving.

What Is The Best Way To Serve Mary Berry’s Smoked Mackerel Pate?

This pate is best served chilled, spread on crusty bread, toast, or crackers. It also pairs wonderfully with fresh vegetable sticks like cucumber or celery.

Can I Adjust The Level Of Mustard In The Recipe?

Absolutely!

If you prefer a milder flavor, reduce the amount of Dijon mustard. If you like a more tangy, sharp taste, feel free to add a little extra mustard to suit your taste.

What Can I Use Instead Of Fresh Parsley In This Recipe?

If you don’t have fresh parsley, you can use dried parsley or other fresh herbs like dill, chives, or tarragon to add a different flavor profile to the pate.

Can I Add Other Ingredients To Personalize Mary Berry’s Smoked Mackerel Pate?

Yes, feel free to experiment by adding ingredients like capers, horseradish, or finely chopped red onion for extra flavor. Just keep in mind that these additions might change the overall taste of the pate.