Smoked Mackerel & Yogurt Pâté
A creamy, smoky spread that comes together in minutes. We flake the mackerel into thick Greek yogurt, brighten it with lemon and fresh dill, and fold in a little horseradish for a gentle kick. Perfect slathered on toast or as a quick starter with crudités.
For 4 servings
- prep · ~5 min
Flake the mackerel.
1.Remove the skin from the smoked mackerel fillets.2.Break the flesh into a mixing bowl, flaking with a fork.3.Pick out and discard any bones as you go.TIPRun your fingers gently over the flakes to find stray pin bones — smoked mackerel often has a few. - mix · ~2 min
Combine the base ingredients.
1.Add the Greek yogurt, softened cream cheese, and horseradish sauce to the bowl.2.Squeeze in the fresh lemon juice.3.Season with a pinch of salt and a generous crack of black pepper.4.Fold together with a spatula until evenly combined but still slightly chunky.TIPDon't overmix — a bit of texture makes the pâté feel rustic and satisfying. - mix · ~1 min
Fold in the herbs and capers.
1.Add the chopped dill and roughly chopped capers to the bowl.2.Gently fold through the mixture until everything is evenly distributed.3.Taste and adjust seasoning with more lemon juice or pepper if needed. - rest · ~30 min
Chill before serving.
Cover the bowl and refrigerate for at least 30 minutes to let the flavours meld. This step makes a real difference.
TIPBring the pâté back to cool room temperature for 10 minutes before serving — it spreads more easily. - assemble · ~1 min
Spoon into a serving dish.
1.Transfer the chilled pâté to a small serving bowl or ramekins.2.Drizzle with a little extra virgin olive oil if you like.3.Scatter a few extra dill fronds and capers on top. - serve
Serve with toast or crudités.
Serve the pâté with hot buttered toast, crackers, or crunchy vegetable sticks. A wedge of lemon on the side is always welcome.
TIPRye bread or sourdough toast is the classic match.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Run your fingers over the flaked mackerel to catch any stray pin bones before mixing.
- 2Use full-fat Greek yogurt and room-temperature cream cheese for the creamiest texture.
- 3Don't overmix—keep the pâté slightly chunky for a rustic, satisfying mouthfeel.
- 4Chill for at least 30 minutes to let the horseradish and dill meld with the fish.
- 5Let the pâté sit at cool room temperature for 10 minutes before serving for easier spreading.
- 6Serve with rye or sourdough toast—the earthy bread balances the smoky richness.
Adapt it for your goals.
Low-oil
Omit the drizzle of olive oil on top; the yogurt and cream cheese already provide enough richness.
high proteinHigh-protein
Replace half the cream cheese with an extra 50g of Greek yogurt for a leaner, higher-protein spread.
dairy freeDairy-free
Substitute the Greek yogurt and cream cheese with a thick coconut yogurt and a dairy-free cream cheese alternative; the dill and horseradish will still shine.
extra herbyExtra-herby
Fold in 2 tablespoons of chopped fresh parsley or chives along with the dill for a greener, fresher flavour.
Why this is on our healthy list.
Rich in Omega-3s
Smoked mackerel is one of the best natural sources of omega-3 fatty acids, which support heart and brain health.
High in Protein
This pâté delivers a solid protein boost from both the mackerel and the yogurt, helping keep you full and satisfied.
Bone-Friendly Calcium
The Greek yogurt and cream cheese provide calcium, important for strong bones and teeth.
Probiotic Support
Live cultures in the Greek yogurt promote healthy gut bacteria, aiding digestion.
Frequently asked questions
Yes, hot-smoked trout or salmon both work well—just be sure to remove the skin and check for bones.
