Smoked mackerel pâté
Serves: 6 as a starter
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked mackerel pâté
Cornish seafood restaurant Prawn On The Lawn gives the classic pâté a twist with a sprinkling of the Middle Eastern spice zaatar
Serves: 6 as a starter
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
214Kcal
Fat
18gr
Saturates
5gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
12gr
Salt
1.4gr
Ingredients
- about 300g smoked mackerel fillets (preferably Taste the Difference), skin and pin bones removed
- 3 tsp zaatar, plus extra to sprinkle
- 3 tbsp hot horseradish sauce (or 2 tbsp freshly grated root)
- 1 garlic clove, finely chopped
- juice of 1 lemon, or to taste
- 4 tbsp crème fraîche
- a handful of radishes, cut into small chunks
- 1 tbsp chopped parsley
Step by step
Get ahead
The pâté will keep for up to 5 days in a lidded container in the fridge.
- Flake the mackerel fillets into a mixing bowl and add the rest of the ingredients apart from the radishes and chopped parsley, stirring vigorously with a fork. Don’t mix it in a blender, as you would lose the texture. Once fully combined, taste and adjust the seasoning as needed.
- Transfer to a serving bowl, sprinkle with a little more zaatar, cover and chill until ready to serve.
- Scatter the radishes and parsley over the top of the pâté to serve.
