Smoked mackerel paté

There's something about a smokey fish paté and a hot, crusty loaf or biscuits…

Delicious with biscuits or a hot, crusty loaf!

Delicious with biscuits or a hot, crusty loaf!



400 g smoked mackerel
250 g full fat cream cheese
75 g softened butter (plus 25 g melted to pour over the top)
2 tablespoons freshly squeezed lemon juice
finely grated zest of 1 lemon
20 g fresh chives
freshly milled black pepper
a bay leaf


Place all the ingredients in a food processor and blitz until combined. Place in a small dish or bowl and place the bay leaf on top. Pour the melted butter over to form a thin film. 

Refrigerate overnight, or at least for a few hours.

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Stylist, Recipe Creator
Chef, Recipe developer, Photographer, Stylist, Food author, Gourmet traveler, and a lover of good food, good wine and good company!
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Photographer, Stylist
Baking, Cooking
Photographer, Videographer and Food Stylist, Hein van Tonder is a native South African with a combination of local, continental and global creative experiences.
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