Name: Mary Berry Mackerel Pate Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 250g smoked mackerel fillets, skin removed; 150g full-fat cream cheese, at room temperature; 2 tbsp creamed horseradish sauce; 1 tbsp fresh lemon juice; 1 tsp finely grated lemon zest; 1 tbsp fresh chives, finely snipped; black pepper to taste; a small pinch of cayenne pepper; a few extra snipped chives for garnish; a thin slice or two of lemon to serve alongside; toasted sourdough or rye bread sliced thinly; oatcakes or water biscuits; thinly sliced cucumber to serve alongside

Jump to Recipe Print Recipe

This mackerel pate has a smooth, creamy texture with a distinctly savoury depth, punctuated by the clean sharpness of lemon juice and the mild heat of horseradish. The smoked fish gives it a warm, golden-amber colour and a lingering, pleasantly smoky finish that sits well on toasted bread or crisp oatcakes. It comes together quickly, with no cooking required beyond what the mackerel has already had.

What makes this version particularly reliable is its balance. The cream cheese keeps the mixture rich without being heavy, while the horseradish adds just enough bite to cut through the oiliness of the fish. It works as a casual lunch, a dinner party starter, or a make-ahead element for a spread. From start to finish, it is ready in around 20 minutes.

✦

Ingredients

For the Pate

250g smoked mackerel fillets, skin removed
150g full-fat cream cheese, at room temperature
2 tbsp creamed horseradish sauce
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp fresh chives, finely snipped
Black pepper, to taste

To Finish

A small pinch of cayenne pepper
A few extra snipped chives, for garnish
A thin slice or two of lemon, to serve alongside

For Serving

Toasted sourdough or rye bread, sliced thinly
Oatcakes or water biscuits
Thinly sliced cucumber, to serve alongside

How to Make Mary Berry Mackerel Pate

Prepare the mackerel:

Remove the skin from the smoked mackerel fillets and check carefully for any pin bones, running your fingers along the flesh and pulling them out. Break the fish into rough chunks and place into a mixing bowl or the bowl of a food processor. Removing all bones at this stage ensures a completely smooth or evenly textured result, depending on how you prefer to finish the pate.

Soften the cream cheese:

Add the cream cheese to the mackerel. If the cream cheese has come straight from the fridge, let it sit at room temperature for around 10 minutes before mixing. Cold cream cheese does not blend as smoothly and can leave small lumps through the finished pate.

Add the flavourings:

Add the horseradish sauce, lemon juice, and lemon zest to the bowl. Season generously with black pepper. Do not add salt at this stage, as smoked mackerel carries a natural saltiness and the seasoning can be adjusted at the end once the pate is blended.

Blend to your preferred texture:

If using a food processor, pulse the mixture in short bursts until it reaches a smooth, even consistency. For a rougher, more textured pate, use a fork and mash everything together by hand, leaving some flakes of fish visible. The food processor method gives a silkier, more spreadable result that is better suited to presenting in a ramekin.

Stir in the chives and taste:

Fold in the snipped chives using a spatula, then taste the mixture and adjust the seasoning. Add a little more lemon juice if it needs brightness, or another small spoonful of horseradish if the flavour feels flat. The pate should taste bold and savoury at this point, as the flavour mellows slightly when chilled.

Spoon into ramekins and chill:

Transfer the pate into individual ramekins or one larger serving dish. Smooth the surface with the back of a spoon. Cover with cling film and refrigerate for at least 30 minutes before serving. Chilling firms the texture slightly and allows the flavours to settle and develop.

Garnish and serve:

Just before serving, dust the surface lightly with a pinch of cayenne pepper and scatter a few snipped chives on top. Add a thin lemon slice to the side of each ramekin. Serve immediately alongside warm toasted bread or oatcakes.

Tips for the Best Mackerel Pate

01 Why does my mackerel pate taste too salty? +−

Smoked mackerel varies quite a lot in its salt content depending on the brand. If the finished pate tastes too salty, blend in a little extra cream cheese, one tablespoon at a time, until the saltiness is balanced. Avoid adding any extra seasoning until after you have tasted the blended mixture.

02 Why is my mackerel pate grainy or lumpy rather than smooth? +−

This is almost always caused by using cold cream cheese straight from the fridge. Allow it to sit at room temperature for 10 to 15 minutes before blending. Cold fat does not emulsify well with the fish and results in an uneven, slightly grainy texture rather than a silky finish.

03 Why has my mackerel pate become watery after being in the fridge? +−

A small amount of liquid separating from the pate is normal, particularly if the mackerel was quite moist. Drain off any liquid and stir the pate well before serving. Using a full-fat cream cheese rather than a lighter variety reduces the chance of this happening, as lower-fat versions hold less water.

04 Why does my pate taste bland even though I followed the recipe? +−

The flavour of smoked mackerel pate can mute significantly when chilled. If it tastes balanced before going into the fridge but flat when served, add a small squeeze of fresh lemon juice and a little extra black pepper just before serving. Lemon brightens the flavour without overpowering the fish.

05 Why is my pate too loose to hold its shape in the ramekin? +−

The mixture needs sufficient chilling time to firm up. If the pate is too soft after 30 minutes, leave it in the fridge for another hour. Over-processing the mixture can also make it looser, so if using a food processor, pulse in short bursts rather than running it continuously.

Serving Suggestions

✦

Spread generously onto thin slices of toasted rye bread and top with a small piece of cucumber for a contrast of freshness and crunch against the rich, smoky pate.

✦

Serve alongside a small pile of oatcakes and a wedge of lemon as part of a grazing board with other cold dishes for a casual lunch or a light starter before a roast.

✦

Pair with a simple watercress salad dressed with a little lemon oil to bring a peppery, herbal element that cuts through the creaminess of the pate.

✦

Spoon into individual ramekins and serve as an individual plated starter at a dinner party, with warm Melba toast alongside for a neat, elegant presentation.

✦

Use as a filling for small savoury choux puffs or vol-au-vents at a party, piping the pate in just before serving to keep the pastry crisp.

◷

Storage

Up to 2 Hours

Room Temperature

The pate can sit at room temperature for up to 2 hours during serving, but should not be left out for longer, as the cream cheese base can spoil quickly in warm conditions.

Up to 3 Days

Refrigerator

Store the pate in an airtight container or cover the ramekin tightly with cling film and refrigerate for up to 3 days. Remove from the fridge 10 minutes before serving to take the chill off and restore the creamier, more spreadable consistency.

Up to 1 Month

Freezing

Spoon the pate into a freezer-safe container, press a piece of cling film directly onto the surface to prevent freezer burn, seal tightly, and freeze for up to one month. To defrost, transfer to the fridge the evening before needed and allow to thaw slowly overnight, then stir well before serving.

Nutrition

Calories

210

kcal per serving

Carbohydrates

14g

Protein

16g

Fat

Saturated Fat

390mg

Sodium

Nutrition values are estimates only and will vary based on the specific brands of smoked mackerel and cream cheese used, as well as the size of each portion served.

FAQs

01 Can I use fresh mackerel instead of smoked mackerel in this pate? +−

Fresh mackerel does not have the same concentrated flavour or firm texture that smoked mackerel brings, so the pate will taste noticeably milder and less distinctive. If using fresh mackerel, poach or grill the fillets first, let them cool completely, then flake the flesh and increase the horseradish and lemon to compensate for the lighter flavour.

02 Can I make this mackerel pate the day before serving? +−

Yes, this pate actually benefits from being made a day ahead. The flavours develop and deepen overnight in the fridge, and the texture firms up nicely. Store it covered in the fridge and give it a quick stir and taste before serving, adding a little extra lemon juice if needed.

03 Can I use creme fraiche instead of cream cheese in this recipe? +−

Creme fraiche works as a substitute and gives a slightly tangier, less dense result. Use the same quantity, but be aware the finished pate will be looser and less firm when chilled. Full-fat creme fraiche holds its texture better than lighter versions, so avoid reduced-fat varieties if going this route.

04 Can I double this mackerel pate recipe for a larger gathering? +−

The recipe doubles well without any adjustments needed. If blending a larger batch in a food processor, work in two separate batches to avoid overloading the bowl and ending up with an uneven texture. Add the lemon and horseradish to taste at the end, as the flavour balance can shift slightly with a larger quantity of fish.

05 Is this mackerel pate suitable for people who do not eat gluten? +−

The pate itself contains no gluten, but always check the label on the horseradish sauce as some brands contain wheat-based thickeners. Serve alongside gluten-free oatcakes or rice crackers to keep the whole dish suitable for those avoiding gluten.

♡

Conclusion

This Mary Berry mackerel pate recipe is one of those preparations that earns its place in the regular rotation precisely because it asks very little of you. With no cooking required and a handful of straightforward ingredients, it produces a smooth, deeply savoury pate with a clean, smoky flavour and a creamy, spreadable texture. The lemon keeps it bright, the horseradish gives it backbone, and the chives add a light freshness that lifts the whole thing. This recipe makes enough for 4 to 6 servings as a starter or light lunch.

Whether you are planning a dinner party starter or putting together a quick weekday lunch, this is a dish that delivers well above the effort involved. Give it a try, leave a comment below to share how it turned out, and feel free to pass the recipe along if you think someone else would enjoy it. If you are in the mood for more no-fuss recipes with a touch of elegance, you might also like the Mary Berry passion fruit cheesecake recipe, which is just as straightforward and equally suited to making ahead.