Mary Berry’s Smoked Mackerel Pâté is a sumptuous, creamy, and flavorful spread that combines the rich, smoky flavor of mackerel with a smooth, velvety texture. Mary Berry, the celebrated British culinary icon, is known for her approachable yet delicious recipes, and this smoked mackerel pâté is no exception. It brings together the intense, fishy depth of smoked mackerel with a subtle balance of tangy crème fraîche and the delicate creaminess of butter, creating a pâté that’s perfect for a light appetizer, a snack, or a sophisticated addition to a brunch spread.
The dish is not only delicious but also easy to make, requiring a few simple ingredients and minimal preparation. The mackerel is the star of the show, contributing a beautiful smokiness that elevates the other ingredients. Mary Berry’s version is ideal for those who love fish but want something a little different from the usual seafood offerings. It’s versatile enough to be spread on crackers, toasted bread, or served with fresh vegetable crudités. The result is a flavorful pâté that is sure to impress guests, whether you’re serving it at a casual gathering or as part of an elegant dinner party.
Mary Berry’s Smoked Mackerel Pate Recipe
Ingredients Needed
Mary Berry’s Smoked Mackerel Pâté requires a handful of basic yet essential ingredients, each playing a crucial role in crafting the perfect balance of flavors and texture. Here’s what you’ll need:
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Smoked Mackerel Fillets (250g)
These are the key ingredient and provide the distinct, smoky flavor that defines the dish. Choose good-quality mackerel fillets from a reputable source to ensure a rich, fresh taste. You can find pre-smoked mackerel fillets in most grocery stores, often skinless and boneless for convenience.
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Cream Cheese (100g)
This helps to create the smooth, creamy base for the pâté, allowing the smoky mackerel to blend seamlessly into a spreadable consistency. Full-fat cream cheese works best for the richest flavor.
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Crème Fraîche (2-3 tablespoons)
Crème fraîche adds a tangy and slightly acidic note, balancing the richness of the mackerel and cream cheese. It provides a luxurious texture that helps smooth out the pâté. If you don’t have crème fraîche, sour cream can be used as a substitute, although crème fraîche gives a slightly more sophisticated finish.
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Butter (50g)
Softened butter contributes to the richness of the pâté, ensuring it’s both silky and indulgent. Use unsalted butter to keep control over the seasoning of the dish.
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Lemon Juice (1-2 teaspoons)
A little acidity is needed to cut through the richness of the mackerel and cream. Lemon juice brightens the entire dish, adding a refreshing zing that perfectly complements the fish’s smokiness.
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Fresh Dill (1 tablespoon)
Fresh dill is a classic herb pairing with fish and brings a fresh, slightly aniseed flavor that complements the mackerel beautifully. It also adds a lovely green hue to the pâté. If you don’t have fresh dill, dried dill can be used, but fresh is always preferable for the best taste.
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Black Pepper (to taste)
A little freshly ground black pepper is all that’s needed to season this pâté. Be careful not to overpower the delicate flavors of the mackerel.
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Salt (optional, to taste)
Depending on how salty the mackerel is, you may not need much additional salt. Taste the pâté and adjust as necessary.
Equipment Needed
Mary Berry’s Smoked Mackerel Pâté is quite easy to make, and you don’t need any special equipment. Here’s what you’ll need:
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Food Processor or Blender
A food processor or blender is essential for achieving a smooth, creamy pâté. It helps break down the mackerel fillets and combine all the ingredients into a cohesive, spreadable texture. If you don’t have either, you can use a hand-held stick blender or even mash the ingredients by hand, though this will require more effort.
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Mixing Bowls
While the food processor or blender will do most of the work, you’ll need a bowl to combine ingredients like the butter and cream cheese before adding them to the blender. A small mixing bowl is ideal.
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Spatula or Spoon
A spatula or spoon will help you scrape down the sides of your food processor and ensure everything is evenly mixed.
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Serving Dish
Once your pâté is ready, you’ll need a serving dish to present it in. A small bowl or shallow dish works perfectly. You may also want to use a few crackers, toast, or vegetable sticks for serving.
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Knife (for cutting lemon and herbs)
A small, sharp knife will come in handy for cutting the lemon and chopping the fresh dill.
Instructions To Make Mary Berry’s Smoked Mackerel Pâté
Making Mary Berry’s Smoked Mackerel Pâté is a straightforward process that comes together in just a few simple steps. Here’s how you can prepare this flavorful spread:
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Prepare the Mackerel
Start by removing the skin and any remaining bones from the smoked mackerel fillets. You can either use your hands to flake the fish into large chunks or use a fork to break it apart into small pieces.
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Blend the Base Ingredients
In a food processor, add the flaked mackerel, cream cheese, softened butter, and crème fraîche. Blitz the mixture until smooth and creamy. If the pâté is too thick, you can add a little more crème fraîche or a tablespoon of water to loosen it up.
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Season the Pâté
Add lemon juice to the mixture, followed by a pinch of freshly ground black pepper. Taste the pâté and adjust the seasoning with a pinch of salt if necessary. Keep in mind that smoked mackerel can be quite salty, so proceed cautiously with the salt.
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Add Fresh Dill
Chop the fresh dill finely and fold it into the pâté mixture. Reserve a small amount of dill to garnish the pâté when serving.
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Chill
Transfer the pâté into a serving dish or bowl and cover with plastic wrap. Refrigerate for at least 30 minutes to allow the flavors to meld and the pâté to firm up slightly.
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Serve
Once chilled, your pâté is ready to serve! Garnish with the remaining dill, and pair with crackers, fresh bread, or vegetable crudités.
Tips And Tricks
- Choose Fresh Mackerel: The quality of the smoked mackerel directly impacts the flavor of the pâté. Fresh, high-quality mackerel will provide a more robust flavor, so opt for sustainably sourced, well-smoked fish.
- Let It Chill: For the best texture and flavor, allow the pâté to chill for a few hours before serving. This gives the ingredients time to meld together and results in a firmer texture that’s easier to spread.
- Experiment with Flavors: While the basic recipe is fantastic on its own, you can customize it by adding other ingredients such as horseradish for a spicy kick, or a splash of white wine for a touch of acidity.
- Avoid Over-blending: Be careful not to over-blend the pâté, as it can become too thin or lose its chunky texture. Aim for a smooth, yet slightly textured spread.
- Serving Suggestions: Smoked mackerel pâté pairs wonderfully with crispy crackers, crunchy cucumber slices, or toasted sourdough bread. For an extra touch, garnish with lemon zest or capers.
Mary Berry’s Smoked Mackerel Pâté is a rich, indulgent dish that combines the smoky, savory flavor of mackerel with the creamy smoothness of cheese and crème fraîche. It’s an easy-to-make recipe that’s perfect for special occasions, casual gatherings, or even as a delightful snack. With just a few simple ingredients, you can create a sophisticated and delicious spread that is sure to impress your guests. Whether served on crackers, bread, or vegetables, this pâté is versatile and packed with flavor.
Easy Recipe Variations For Mary Berry’s Smoked Mackerel Pâté
Mary Berry’s Smoked Mackerel Pâté is a versatile and easily customizable dish. The beauty of this pâté lies in its ability to absorb a wide range of flavors and ingredients. Below are a few creative variations to elevate or modify the original recipe, depending on your taste preferences or available ingredients:
1. Lemon And Dill Twist
To add a refreshing, zesty note to the rich, smoky flavor of mackerel, introduce a squeeze of fresh lemon juice and a handful of chopped dill into the pâté mixture. The citrusy brightness of lemon cuts through the richness of the mackerel, while dill adds a fragrant herbal layer that complements the fish perfectly. This variation works well for a light, summer appetizer.
2. Spicy Smoked Paprika And Horseradish
For those who enjoy a bit of heat, this variation can give your pâté a fiery kick. Add a teaspoon of smoked paprika and a tablespoon of freshly grated horseradish. The paprika will contribute an earthy smokiness that plays well with the mackerel, while horseradish brings a sharp, pungent heat that cuts through the richness of the creamy base.
3. Creamy Avocado And Herb Medley
A more modern, creamy twist can be added by incorporating ripe avocado into the pâté. Blend in half a mashed avocado for extra creaminess and a slightly nutty flavor. To enhance the herbal notes, consider using fresh parsley, chives, or even tarragon. This variation results in a smoother, slightly more decadent version of the pâté, ideal for those who love silky textures.
4. Smoked Mackerel With Apple And Celeriac
For an interesting contrast of flavors and textures, consider adding grated green apple and celeriac (celery root) to the mix. The crisp, tart apple adds a refreshing bite, while the celeriac brings an earthy undertone and crunch. This combination adds complexity to the pâté and offers a delightful contrast to the creamy texture of the fish.
5. Horseradish And Caper Pickle
If you prefer a sharper, more tangy pâté, try stirring in a spoonful of capers and a little horseradish sauce. The capers add a briny, piquant contrast to the richness of the mackerel, while horseradish sauce intensifies the flavor profile with its sharp tang. This variation brings a zingy element to the pâté, making it a bold and vibrant choice for your next gathering.
Storing Leftovers
Smoked mackerel pâté is a great make-ahead dish, but knowing how to properly store any leftovers ensures its freshness and longevity. Follow these key tips to keep your pâté tasting just as delicious as when it was first made:
1. Refrigeration
Once prepared, transfer any leftover pâté into an airtight container to minimize exposure to air, which can cause it to spoil more quickly. Place the container in the refrigerator, where it will keep for up to 2-3 days. The cool temperature helps preserve the delicate flavors and creamy texture of the pâté.
2. Freezing (Not Recommended For Long-Term)
While smoked mackerel pâté can technically be frozen, the texture may change upon thawing. The creamy consistency might break, and the flavors could be less vibrant. If you plan on freezing it, be sure to use a freezer-safe, airtight container. It’s best to consume frozen pâté within 1 month for optimal taste, though it can be kept longer if necessary.
3. Serving After Storing
When you’re ready to serve the refrigerated pâté, take it out about 15-20 minutes before serving to bring it back to room temperature. This will ensure that the flavors are at their peak, as cold can sometimes dull the intensity of flavors in creamy dishes.
4. Avoid Storing With Garnishes
If you’ve added herbs or toppings like capers, fresh dill, or crispy breadcrumbs, it’s best to store the pâté without these garnishes. Add them freshly when you’re ready to serve so that they stay crisp and vibrant.
What To Eat With Mary Berry’s Smoked Mackerel Pâté?
This delicious smoked mackerel pâté isn’t just a standalone snack-it’s incredibly versatile and pairs well with a range of sides and accompaniments. From crusty bread to fresh vegetables, the options are endless. Here are some of the best pairings for a well-rounded dish:
1. Crispbread Or Toasted Baguette
A classic pairing, the crunch and texture of crispbread or a lightly toasted baguette serve as an excellent base for the pâté. The bread doesn’t overpower the flavor of the mackerel, allowing the pâté’s smoky, creamy richness to shine. For a more upscale option, try crostini-crisp, thin slices of baguette with a slight garlic rub for extra flavor.
2. Fresh Vegetables
Smoked mackerel pâté pairs beautifully with fresh, crisp vegetables. Think cucumber, celery, or radishes. Their fresh crunch offers a satisfying contrast to the creamy pâté. A colorful vegetable crudité platter with carrots, celery sticks, and cherry tomatoes adds a refreshing element to the dish and provides some healthy, low-calorie options for your guests to munch on.
3. Pickles And Relishes
Tangy pickles and relishes can help cut through the rich, smoky flavor of the pâté. Try serving it with a small side of homemade or store-bought gherkins, pickled onions, or even a tangy beetroot relish. The acidity of the pickles balances the creaminess, making every bite a delightful combination of flavors.
4. Hard Boiled Eggs
For a more substantial accompaniment, hard-boiled eggs are a great choice. Their firm texture and mild flavor complement the pâté, adding a protein-packed, satisfying element to the dish. You can also elevate this pairing with a dash of smoked paprika or a sprinkle of fresh herbs over the egg for a little extra flair.
5. Green Salad
A light, refreshing green salad works wonders when paired with the rich pâté. Choose something simple, like a mixed green salad with arugula, spinach, and rocket. Top with a light vinaigrette made from olive oil, lemon juice, and a touch of mustard for a zesty finish. The acidity of the dressing will cleanse the palate between bites of the creamy pâté.
Conclusion
Mary Berry’s Smoked Mackerel Pâté is a wonderfully versatile dish that combines the smoky depth of mackerel with the smoothness of cream cheese, making it an excellent choice for both casual gatherings and formal dinner parties. The beauty of this recipe lies in its adaptability, offering a range of easy-to-incorporate variations-from the citrusy brightness of lemon and dill to the spicy heat of paprika and horseradish. Additionally, it stores well in the fridge for a couple of days, ensuring you can enjoy it over multiple meals, and when paired with crusty bread, fresh vegetables, or tangy pickles, it becomes an irresistible spread.
Whether you’re serving it as an appetizer, part of a tapas spread, or as a snack on its own, Mary Berry’s Smoked Mackerel Pâté is sure to please your guests and elevate any meal. So, next time you’re looking for a delicious yet simple dish to prepare, this pâté should definitely be on your menu-especially when paired with a chilled glass of white wine or your favorite beverage.
FAQs
What Ingredients Are Needed For Mary Berry’s Smoked Mackerel Pate Recipe?
Mary Berry’s smoked mackerel pate requires the following ingredients: smoked mackerel fillets (skinless and boneless), cream cheese, butter, lemon juice, horseradish (optional), and fresh parsley. Additionally, a pinch of salt and pepper to taste is used for seasoning. The combination of these ingredients creates a rich, flavorful pate that is both creamy and smoky.
How Long Does It Take To Make Mary Berry’s Smoked Mackerel Pate?
The preparation time for Mary Berry’s smoked mackerel pate is about 10-15 minutes. The recipe is simple and quick, with minimal cooking involved. You just need to blend the ingredients together until smooth and then chill the pate in the fridge for at least an hour to allow the flavors to meld.
Can I Make Mary Berry’s Smoked Mackerel Pate In Advance?
Yes, Mary Berry’s smoked mackerel pate can be made in advance. In fact, preparing it a few hours or even the day before serving is recommended, as this allows the flavors to develop further. Simply store the pate in an airtight container in the fridge, and give it a good stir before serving to achieve the best consistency and flavor.
