Smoked Mackerel Pâté with Horseradish and Dill

By TasteFood
March 27, 2011
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Author Notes: As a half-Danish family, all of these ingredients in this pâté are right up our alley. In Denmark, smoked fish is commonly eaten on a slice of bread as an open-face sandwich, with much attention paid to presentation and garnish. This is a more rustic rendition, where mackerel is puréed with the ingredients for a creamy pâté, then spread on crusty baguette slices. Be sure to include a dill sprig as garnish, along with an extra pinch of horseradish - both of these ingredients complement each other well. - TasteFoodTasteFood

Food52 Review: If you like dill and smoked fish, then this is a dish for you. It’s a lovely, simple recipe; easy to throw together for last-minute guests or prepare well in advance! If you like, but don't love dill, simply lower the quantity as it’s quite dill-centric. I added an extra tablespoon of lemon juice. Tasty! - thehappycookVictoria Ross

Makes: about 1 1/2 cups

  • 8 ounces smoked mackerel (or trout), skin and bones removed
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons finely grated fresh horseradish, plus extra for garnish
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh dill
  • Baguette slices
  • Dill sprigs for garnish
  1. Combine the mackerel, cream cheese, horseradish, lemon juice and black pepper in bowl of food processor. Process until consistency is light and smooth. (If too thick, add additional lemon juice.) Refrigerate until serving. (May be prepared up to 4 hours in advance.) Just before serving, stir in chopped dill.
  2. To serve, smear on baguette slices. Sprinkle with fresh horseradish and garnish with a dill sprig.

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