Smoked Mackerel Pâté with Dill and Chives
Lalkila Kitchen · Fish · Seafood · Snacks · Western influenced
This coarse pâté is folded together rather than blended to a smooth paste. Check the fish carefully for bones before mixing it with crème fraîche, herbs and lemon. Use a cooked, ready-to-eat smoked product.
Ingredients
- 250 g cooked, ready-to-eat hot-smoked mackerel fillet
- 2 spring onions, finely sliced
- 2 sprigs dill, finely chopped
- 4 chives, finely chopped
- 1 lemon, zest and juice
- 100 g crème fraîche
- Black pepper to taste
Method
- Remove skin and any bones, then flake the fish.
- Fold together fish, spring onion, dill, chives, lemon zest and crème fraîche.
- Add pepper and enough lemon juice to taste. Keep chilled until serving; refrigerate promptly.
Cooking notes
Run a clean fingertip gently over each portion while checking for bones. Read the fish packaging rather than treating every smoked product as interchangeable. A coarse texture makes the flakes visible and is intentional here. Toast, crackers or a separate pickle are serving choices and are not included in this ingredient list.
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Source and adaptation
Adapted from Pollyanna Coupland’s Smoked Mackerel Pâté with Dill and Cucumber Quick Pickle, Great British Chefs. Original recipe.
Selected the pâté component only, omitting the cucumber pickle and toast. Specified cooked ready-to-eat fish and cold handling.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.