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Smoked Mackerel Pâté With Cranberry, Lime And Ginger

Smoked Mackerel Pâté With Cranberry, Lime And Ginger

  • Recipe parson20160119 26781 hqf99x Serves 20
Rated by 27 people
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A festive appetiser with all the bells and whistles. This recipe accentuates the natural umami flavour of smoked mackerel with cream cheese and sour cream, then balances it with lots of sweet cranberries, a hint of lime, and the unique acidity and aroma of sushi ginger. Served with crisp toast for a little crunch, this dish will wow all of your dinner guests.

Recipe courtesy of Great British Chefs.


250g of smoked mackerel fillet, hot
100g of cream cheese
50g of sour cream
1 tsp chopped dill
2 limes
100g of cranberries
caster sugar
50g of sushi ginger, sliced into thin strips
5 slices of white bread, thick
pinch of salt
pinch of pepper

How To Prepare

  1. First, make the pâté by flaking the smoked mackerel fillets from their skins into a food processor, along with the cream cheese and sour cream and pulse until relatively smooth. Taste for seasoning and then add the dill and a squeeze of juice from one of the limes. Pulse again, only briefly, to mix everything together then transfer to a bowl and chill.
  2. To prepare the cranberries, put them in a saucepan with a couple of tablespoons of water and just a pinch of caster sugar. Place the pan on the hob over a medium heat and cook gently for 6–8 minutes, just until the berries begin to collapse and soften. Take off the heat and leave to cool.
  3. When ready to assemble, toast the slices of bread evenly on both sides under a grill and with a sharp knife trim the crusts off. Then slide your knife carefully and horizontally through the middle, slicing the thin strip of uncooked bread in the middle in half, and then cut into strips. Place the untoasted sides back under the grill and make sure you keep an eye on them; they will toast and curl quite quickly.
  4. Take the mackerel pâté out from the fridge and spoon a healthy dollop on the ends of each Melba slice. Add the small collapsed cranberry on top and then a pinch of sliced sushi ginger. Finish by grating over the zest from the remaining lime.

Ingredients20160119 26781 1qjvetq