Smoked Mackerel Paté with Horseradish and Dill

Smoked Mackerel Paté with Horseradish and Dill

In the world of blogging I have discovered that there are certain recipes that are sure-fire winners in terms of traffic. Usually these recipes are familiar crowd pleasers, such as comfort food favorites and baked treats we remember from our childhood. (Think lasagna, blueberry crumble bars and beef bourguignon.)

Then there are other recipes which generate less traffic. These are recipes we eat in our home that are inspired by the countries in which we’ve lived and traveled. They are part of my family story and they represent this blog’s voice. Most importantly, while they may be exotic or obscure to some, they are equally delicious. (Think  wild boar ragu, farrotto and gravlax.)

Smoked Mackerel Paté with Horseradish and Dill is a family favorite with a Scandinavian slant which will fall in the second category for some. It reminds me of the Nordic culture, which I think of as frugal, minimal and tasteful. This recipe is easy and economical to prepare, requiring a short list of readily available ingredients. It’s rich in smoky, salty flavor, smoothed with cream and brightened with lemon and dill. And it’s packed with nutrients – mackerel is an excellent source of Vitamin D, magnesium, selenium and heart healthy Omega-3 fatty acids. That’s a lot to say about a simple pot of smoked fish mousse. Oh, and I should mention that it’s addictively good. So, go ahead – try it, and let me know what you think.



Smoked Mackerel Paté with Horseradish and Dill

This pate tastes best smeared on country style bread or baguette. Makes about 1 1/2 cups.

8 ounces smoked mackerel or trout, skin and any pin bones removed
4 ounces cream cheese, room temperature
2 tablespoons freshly grated horseradish, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh dill, plus extra for garnish

Baguette slices
Dill sprigs

Combine the mackerel, cream cheese, horseradish, lemon juice and black pepper in bowl of food processor.  Process until the consistency is light and smooth. If too thick, add additional lemon juice. (The pate may be prepared up to 6 hours in advance at this point. Cover and refrigerate.) Before serving, stir in chopped dill. Serve smeared on baguette slices. Sprinkle with fresh horseradish and garnish with extra dill.

If you like this you might enjoy these recipes from TasteFood:
Oven Roasted Colossal Shrimp
Smoked Salmon Chowder

Smoked Trout Mousse Canapes


16 responses to “Smoked Mackerel Paté with Horseradish and Dill

  1. See this recipe is a winner to me, but what do I know I like anise.:) My wife and I were never into pate, but had it all over Scotland and Ireland. We felt very American eating what was surely tinned in some cases and just loving it. I love smoked fish and would certainly try this. Fresh dill and horseradish, perfect.

  2. Yum! This looks delicious and relatively easy to make. Thank you for the inspiration

  3. My personal recipe is without the horsradish but with a little salad/salsa on top. Very fine chopped mix of raw onions, red bellpeppers, seedless cucumber, appel, dill, salt/pepper and lots of lemonjuice. Compleet succes.
    Greetings from Holland.

  4. I’m with Rufus. When I saw smoked fish a horseradish I knew I was going to like it. Sounds like something to try, thanks!

  5. I think you might be surprised… this looks like a unique and lovely winner you have here!
    Came over from Tastespotting. Lovely photo!

  6. This recipe deserves a ton of traffic! Looks delicious! Great pics, too.

  7. I do agree with your blog traffic comment, but I am one blogger/food lover that gets excited to learn about different culture’s family/traditional foods. This sounds really good and something I would definitely try!

  8. Looks and sounds delicious! As Linda said, I definitely agree re your comment about blog traffic. It’s always the comfort food that gets the most hits. Good thing I follow your blog though so I can see this fabulous recipe, since I probably wouldn’t type this title in my search engine. ;)

  9. I know for a fact that this is absolutely delicious, Lynda. However, I’m having the darndest time finding smoked mackerel around here so I have been using canned or leftover baked salmon instead. It ain’t smoked mackerel, but it’ll work. ;-). Thank you for the wonderful recipes and gorgeous photography. I really enjoy your blog.

    • Thanks, Marianne! You should be able to find smoked mackerel in your supermarket wherever pre-packaged smoked salmon is sold – in the deli or near the fish department.

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