Smoked mackerel páté | Lawrence Murphy

A fresh mackerel is such a beautiful fish to look at with its almost tiger-like appearance in silver, blue, and black.

Thursday, 23rd July 2020, 3:54 pm
Updated Thursday, 23rd July 2020, 3:56 pm
Smoked mackerel pate by Lawrence Murphy.

Smooth and sleek, they are exceptionally quick in the water hunting in groups like mini torpedoes.

This fish is common in our local waters through the summer months and has become one of my favourite to use at the restaurant.

Mackerel is an oily fish that has a great flavour but is best eaten when very fresh.

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It’s fab poached in clean sea water, grilled, barbecued, and hot smoked.

If you can’t get really fresh fish, buy some smoked mackerel which is great on its own or easily turned into a lovely pate.

In the photo I’ve served mine with pickled gooseberries, cucumber, and dill dressing.

But mackerel eats just as well on toasted brown bread.

Ingredients serves – 4

180g smoked mackerel

100g unsalted butter softened

50ml creme fraiche

Juice from half a lemon

Pinch ground pepper


1. Remove the skin and bones from the fish and flake into a food processor.

2. Blitz the fish on pulse for about 30 seconds.

3. Add the butter and blitz together for 1 min or until you have a fine texture.

4. Now add the lemon juice, creme

fraiche, and pepper and pulse until incorporated.

3. Spoon into a tub and let it set in the fridge for at least 1 hour.

4. When you are ready to eat the pate let it soften slightly to help the flavours come out.