Smoked Mackerel Pate with Olive Oil Snap Breads


Simple, sophisticated and absolutely delicious. You can buy smoked mackerel anytime of the year making this recipe available throughout the seasons. it's worth spending a little bit more on the mackerel as i find the level on smokiness is much more consistent and complimentary to the dish.

The smoked mackerel pate is best made the day before to allow the flavours to mingle and come together. Bring to pate out of the fridge an hour before you serve it and pile on the toppings and devour with the snap breads. Any leftover pate can be folded through mashed potatoes for a spin on the French classic salt cod brandade.


Serves 2

3 smoked mackerel fillets, skinned removed.

200g cream cheese

100g creme fraiche

4 cornichons

Small bunch of dill

1 pinch of Smoked paprika

Cold pressed rapeseed oil

1 lemon, juiced and zested

2 lemon wedges to serve

Snap Breads

200g Self Raising flour

100ml approximately of cold water

1 tbs olive oil

Sea salt


Place 2 mackerel fillets, cream cheese, cornichons and lemon zest in a food processor and blend until a coarse texture is achieved. Place the mix in a bowl and add the creme fraiche and chopped dill. Store in the fridge until required.

To make the snap breads place the flour in a bowl. Add the olive and slowly stream in the water mixing thoroughly until a firm dough has formed. Allow to to rest in the fridge for 15 minutes.

Pre heat the oven to 180°C

On a lightly floured surface roll out the dough to the thickness of a 2 pence piece. Place on a lined baking tray and brush with water, sprinkle with sea salt and bake in the oven for 12 minutes or until crisp and golden.

To serve up place the mackerel pate in a dish. Flake over the remaining smoked mackerel fillet, dill sprigs, lemon juice and a good drizzle of rapeseed oil.

Finish with the lemon wedges and snap breads.