Our Skipper's Choice recipes

Smoked Mackerel Pate 


Serves 2



  • 2 Whole smoked Mackerel
  • 1 tsp. freshly grated Horseradish
  • 2 tsp. Dijon Mustard
  • Freshly ground black pepper
  • 2 tbsp. Crème Fraiche
  • ½ Lemon, juice only
  • 100g/2½oz unsalted butter, chopped

To serve

  • Spring Onions, chopped
  • Sourdough Bread, cut into slices
  • Method
  • Remove the skin from the fish - the odd bone is fine as the mixture will be blended. Add the fish to the blender.
  • Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.
  • Add the butter and blend until smooth. Season to taste with salt.

Serve with spring onions or sourdough bread.