I’ll never forget the first time I tasted smoked mackerel pate. It was at a cozy seaside café, and the weather had that crisp bite that only a coastal breeze can bring. The dish arrived in a small, perfectly chilled bowl, served with slices of crusty bread. As soon as I took my first bite, I was hooked. The smokiness of the mackerel, the smooth creaminess of the spread, and the tangy bite of horseradish hit every note. I knew I had to recreate this dish at home.
It was a challenge to find the right recipe, but Jamie Oliver’s Smoked Mackerel Pate turned out to be the perfect match. Easy to make, yet packed with bold flavors. If you’ve been looking for a quick and impressive appetizer, this one is for you. Let’s dive into the details of Jamie’s recipe and how you can bring this delicious dish to life.
Jamie Oliver’s Smoked Mackerel Pate Recipe
Jamie’s recipe is straightforward but layered with flavor. What makes it stand out? The balance of smoky fish, creamy texture, and zesty ingredients. Whether you’re hosting a dinner party or just need a tasty snack, this recipe will not disappoint.
I’ve made this several times over the years, adjusting the seasoning each time to suit my taste, but sticking closely to Jamie’s core ingredients. It’s always a hit, and people are always surprised by how sophisticated something so simple can be.
Ingredients Needed
Before you get started, here’s everything you’ll need:
- Smoked Mackerel Fillets (2 large) – The star of the dish. Look for fillets with the skin already removed.
- Cream Cheese (150g) – For that rich, smooth texture.
- Mascarpone Cheese (100g) – Adds a touch of creaminess and sweetness.
- Horseradish (1 tbsp) – Gives the pate a tangy, peppery kick.
- Lemon (1) – You’ll need both the zest and juice to bring brightness.
- Dijon Mustard (1 tsp) – Just a hint for sharpness.
- Fresh Parsley (a handful) – For freshness and color.
- Black Pepper (to taste) – A light seasoning to balance the flavors.
It’s a short list but packs a punch. Every ingredient plays a part in achieving that perfect balance of rich, smoky, and creamy flavors.
How To Make Jamie Oliver’s Smoked Mackerel Pate
Now, let’s walk through the steps to create this smoky delight.
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Prepare The Mackerel
Start by removing any bones from the smoked mackerel fillets. The fish should be flaky and tender, so gently pull the pieces apart with your fingers or a fork. Place them into a food processor. The texture of the mackerel is key, so make sure it’s not mashed too finely.
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Add The Cheeses
Throw in the cream cheese and mascarpone. These will give your pate its creamy texture and smooth mouthfeel. Pulse until well combined but leave it a bit chunky for texture.
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Flavor Time
Add the horseradish, lemon zest, and lemon juice. This is where the pate gets its zing. Follow that up with the Dijon mustard and a pinch of black pepper. Blend again until smooth but not overdone. Taste and adjust seasoning if needed.
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Finishing Touches
Roughly chop your fresh parsley and fold it through the mixture. This adds some color and a fresh, herbal note that cuts through the richness of the cheese and fish.
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Chill And Serve
Transfer the pate to a serving bowl, cover it with cling film, and chill for at least an hour before serving. The flavors really come together as it sits in the fridge. Serve with crusty bread, crackers, or vegetable sticks.
Ingredient Science Spotlight
Each of the ingredients in this pate works together to create a harmonious flavor profile. Here’s why each one matters:
- Smoked Mackerel: Rich in omega-3 fatty acids, this fish has a strong, smoky flavor that serves as the foundation of the pate. The oils in the fish also help create a smooth texture.
- Cream Cheese & Mascarpone: Both cheeses are high in fat, which helps the pate achieve its creamy texture. The mascarpone adds a subtle sweetness, balancing out the bold flavors of the mackerel and horseradish.
- Horseradish: This root vegetable is packed with antioxidants and has a sharp, spicy kick that complements the mackerel perfectly.
- Lemon: The acid from the lemon juice helps cut through the richness, while the zest adds a citrusy fragrance that freshens up the entire dish.
- Dijon Mustard: Mustard brings in a layer of sharpness and tang, which contrasts beautifully with the smoky and creamy elements of the pate.
- Parsley: Fresh herbs brighten up the dish and provide a crisp contrast to the heavier ingredients.
Expert Tips
- Use Fresh Mackerel: If you can find fresh mackerel, smoke it yourself for a deeper flavor.
- Don’t Over-process: Leave some texture in the pate. A little chunkiness adds character and keeps the mackerel’s integrity.
- Taste as You Go: The strength of the horseradish can vary, so add it gradually and taste. You want just enough to give the pate a gentle heat.
- Add a Dash of Tabasco: For those who like a bit of heat, a few drops of Tabasco sauce work wonders in elevating the dish.
Recipe Variations
- Substitute the Fish: If mackerel is hard to find, smoked salmon is a great alternative. It’s milder but still provides that smoky flavor.
- Vegan Version: Swap the cheeses for vegan cream cheese and cashew-based mascarpone. Use a smoky paprika for flavor instead of the mackerel.
- Herb Variation: If you’re not a fan of parsley, try dill, chives, or tarragon. Each herb brings a different freshness.
- Spicy Kick: Add a teaspoon of wasabi or a few slices of fresh chili for an extra punch of heat.
Final Words
This smoked mackerel pate is one of those recipes that feels both fancy and easy. It’s an elegant dish you can make in minutes, yet the flavors are so complex that your guests will think you spent hours on it. I still remember the first time I served it at a dinner party. Everyone was amazed at how quickly it disappeared. It’s the kind of recipe that gets passed around, and soon everyone’s asking for the secret.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Smoked Mackerel Pate?
You’ll need smoked mackerel fillets, cream cheese, sour cream, lemon, and a few seasonings like black pepper and fresh parsley.
Can I Make Jamie Oliver’s Smoked Mackerel Pate Ahead Of Time?
Yes! It’s actually better if you let it chill in the fridge for a few hours to let the flavors develop.
How Long Does Jamie Oliver’s Smoked Mackerel Pate Last In The Fridge?
It lasts about 2-3 days in the fridge, but it’s best enjoyed fresh.