Mackerel Pate

Mackerel Pate Recipe

I am not going to post a photograph of my efforts, since all pate has a touch of “mud sludge” about it and I simply do not have the photographic skills to tart it up and make it appear otherwise.  This is a quick supper, great if we have been out to lunch and just want something tasty and snacky later with hot buttered toast, or it can make a light lunch with some crusty bread.  This dish takes about 3 minutes from start to finish, which is my kind of cooking.

Ingredients to Serve 3-4:

  • 1 x large tin of mackerel fillets, I am liking John West’s steamed Natural Mackerel Fillets with no added brine.  There is only a tiny bit of water to drain off.  I am assuming of course that you are not steaming or grilling your own fresh, line-caught mackerel…
  • 1 x small tin or jar of Anchovy Fillets in Olive Oil, you can use garlic or otherwise-infused ones too.  I drain off the oil.
  • Rounded dessertspoon of Mayonnaise
  • Squeeze of Lemon Juice
  • Two dessertspoons, about 25ml of Fresh Cream if you have it, or substitute a drizzle of Olive Oil, or use the oil from the anchovy fillets, though I find this a bit over-powering to be honest.
  • You can also add in a few torn fresh basil leaves and half a teaspoon of mustard to perk things up too, but not strictly necessary.
  • Ground Black Pepper to season, no salt required as the anchovies take care of that.


Break up the mackerel fillets into chunks, removing any skin.  Place all ingredients in a blender and whizz on a pulse setting until the desired consistency is achieved.  It is too easy to over-whizz this and end up with fishpaste instead of a pate–I prefer it with some remaining texture but it is up to individual tastes.  You can also blend with a fork to save the washing up.


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