Mary Berry Smoked Mackerel Pâté

The first time I made this pâté, I expected something dainty and polite—what I got was bold, creamy, and deeply satisfying. I’d bought a packet of smoked mackerel on a whim (one of those “feeling fancy at the fish counter” moments), and wasn’t quite sure what to do with it. I remembered this little number from Mary Berry’s Quick Cooking book and thought, “how hard can a pâté be?”

Well. The first batch? Too lemony, too mushy, and somehow bitter. But once I tweaked the ratios, skipped the food processor blitz for the herbs, and chilled it properly—magic. Smooth, smoky, with a lovely brightness from the spring onions. Let me show you how I fixed that.

WHAT MAKES THIS RECIPE SPECIAL

A Few Reasons This Just Works

• It’s all about balance. Mackerel is rich and oily, so you need enough acid (hello, lemon juice) to cut through—but not overpower.
• Butter and cream cheese? Yes. Butter adds silkiness; cream cheese gives it body. Skip one, and it falls flat.
• Not over-processing is key. Whizz the mackerel till smooth, sure, but keep the herbs textured. That little bite from the spring onions? It matters more than you’d think.

INGREDIENTS + WHY THEY MATTER

• Smoked Mackerel (225g) – The star. I used peppered fillets once and wow, it added serious depth.
• Flat-Leaf Parsley (6 sprigs) – Fresh, slightly grassy. Once tried curly parsley—too coarse, didn’t blend in as well.
• Spring Onions (1 bunch) – A gentle onion hit. Red onions? Too harsh.
• Butter (45g) – Softens the richness and adds that restaurant-style creaminess.
• Full-Fat Cream Cheese (180g) – Don’t go low-fat here. It splits and lacks flavour.
• Lemon Juice (1 small lemon) – Brightens it all. Too much and it’ll taste like salad dressing.
• Salt + Pepper – Don’t skip the tasting step. A touch more pepper makes it sing.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? I tried it with plant-based cream cheese (Nush almond works okay) and vegan butter. Not as luscious, but decent.
• No Spring Onions? Chives are a fine backup—softer flavour but still fresh.
• Fancy a kick? A smidge of horseradish cream works if your mackerel isn’t already seasoned.
• Fish swap? Hot-smoked trout works well. Cold-smoked salmon? Too soft and bland here.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Bitter aftertaste	Too much lemon or pithy parsley	Use just the juice, and fresh parsley
Too mushy	Over-blitzed everything together	Blitz fish separately, mix herbs by hand
Bland flavour	Skimped on seasoning	Taste after chilling—then adjust

HOW TO MAKE MARY BERRY’S SMOKED MACKEREL PÂTÉ

1. Chop herbs and onions.
   Pop parsley and spring onions into a food processor. Quick blitz until roughly chopped. (You still want texture.) Scoop into a mixing bowl.
2. Whizz the butter and cheese.
   Add softened butter to the processor. Blitz 1 minute until fluffy. Add cream cheese and mix briefly—just until smooth.
3. Blend the mackerel.
   Toss in the mackerel, lemon juice, and a few twists of pepper. Blitz until silky. Don’t overdo it.
4. Combine and season.
   Spoon fish mixture into your herb bowl. Mix gently. Taste. Add salt and pepper as needed.
5. Chill.
   Spoon into ramekins or a pretty jar. Chill for at least 1 hour—it really improves the texture.
6. Serve.
   Bring out of the fridge 10 minutes before serving. Great with toast, crackers, or cucumber slices if you’re feeling fancy.

TIPS FROM MY KITCHEN

• I use peppered mackerel fillets for more oomph.
• Always taste after chilling—flavours mellow as it sets.
• I use my stick blender’s small bowl—it’s perfect for this size batch.
• Keep a teaspoon of lemon juice back—sometimes you don’t need the whole lot.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed jar. Gets better by day two, honestly.
• Freezer: Technically yes, but texture suffers. If freezing, wrap tight and stir well after thawing.
• Serving: I love it with grilled sourdough, pickled radishes, or even a boiled egg on the side. A little crunchy salad works too.

FREQUENTLY ASKED QUESTIONS

Q: Can I make smoked mackerel pâté ahead of time?
A: Yes. Make it a day ahead—the flavours deepen. Just cover well and chill.

Q: Can I use tinned mackerel instead?
A: I tested it once. It works in a pinch—but you’ll miss the smoky depth. Add a drop of liquid smoke if desperate.

Q: Is this pâté gluten-free?
A: The pâté itself is. Just watch what you serve it with—skip the toast and go with veggie sticks or gluten-free crackers.

Q: What if I don’t have a food processor?
A: Mash with a fork and stir like mad. Won’t be as smooth, but still tasty and rustic.

Try More Recipe:

• Mary Berry Irish Soda Bread
• Mary Berry Wholemeal Scones
• Mary Berry Basil Pesto Dressing
• Mary Berry French Buttered Potatoes
• Mary Berry Pan Fried Falafel