Mackerel paté is not one of the recipe world’s natural beauties, and it’s beyond my limited photography skills to make it look any better than this. On the plus side, it is dead simple to make and tastes great. To quote Meatloaf, “two outta three ain’t bad”.
Mackerel paté
(makes about 1 cup)
- 2 smoked mackerel fillets, skinned and flaked
- 3 Tb creme fraiche (I also use Greek yogurt or sour cream if that’s what I have)
- 2 Tb cream cheese
- 2 tsp fresh dill, chopped (or 1 tsp dried dill)
- 1 green onion, thinly sliced
- salt, pepper and lemon juice to taste
- Put the mackerel, creme fraiche, cream cheese and dill in a food processor. Blitz just until well-combined – I like to keep a bit of texture, so it’s still recognisable as fish.
- Fold in the chopped green onion. Add lemon juice, salt and pepper to taste.
- Serve with oatcakes or toast triangles.
Ten More Bites 
I use a formula much like this one with my home canned salmon; makes a quick and tasty appie. I think most canned or smoked seafood would likewise shine with this treatment.
I’ve done something similar with smoked oysters that was very nice as well…