Smoked Mackerel Pate

Serves 6


  • 2 smoked mackerel
  • 4oz of cottage cheese
  • Juice from half a lemon
  • 5oz of sour cream
  • Dried Nutmeg
  • Salt and black pepper

Cooking Method

Skin and de-bone the Mackerel (if the fish is already filleted double check there are no bones).

Using a fork, flake the fish.

Place the fish in a food processor / blender, along with the cottage cheese, lemon juice and sour cream.

Blend into a smooth consistency then pour the mixture into a bowl.

Add the nutmeg, salt and pepper and mix (add more lemon juice if necessary)

Place the mixture into a serving container and cover with tin foil.

Chill in the fridge for no less than two hours, and for a maximum of one day.

Sprinkle with cayenne pepper before serving.