Smoked Mackerel Pâté with Horseradish and Dill

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. - TasteFood —TasteFood

Test Kitchen Notes

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! - thehappycook —Victoria Ross