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Home » Spreads » Mediterranean Smoked Mackerel Pate

Mediterranean Smoked Mackerel Pate

By Karon Grieve 2 Comments

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Mediterranean smoked mackerel pate pin image
Mediterranean smoked mackerel pate pin image

While I’ve made smoked mackerel pate before. It’s such a great stand-by for lunch or snacking. I thought it was time to ramp up the flavours Mediterranean style and this tasty pate is the result.

Mediterranean smoked mackerel pate with wine and olives

Mediterranean Smoked Mackerel Pate

Smoked mackerel can be a tad boring. Even when you get the flavoured varieties with peppercorns and the like.

I like to turn mine into pate that I can spread on toast, crunchy bread and crackers. This makes the smoked mackerel go a lot further and taste a damn sight better too.

ingredients for mediterranean smoked mackerel pate

Mediterranean Flavours

For me the quintessential tastes of the Mediterranean are lemons, olives, capers, garlic, tomatoes and oregano. I can almost feel the sunshine on my face just typing those words.  Wish I was there, but alas I’m here in Scotland so will have to make do with the Mediterranean being on a plate.

Ingredients for this smoked mackerel pate

  • smoked mackerel fillets, use plain mackerel without added pepper etc as you are adding lots of lovely Mediterranean flavours here yourself.
  • Cream cheese gives the creaminess to your pate and it’s spreadability.
  • those all important Mediterranean flavours – garlic, capers, sun-dried tomatoes, olives and lemon.
  • The herb factor of basil and oregano.

Pro Tips!

Use dried oregano as it always has a better flavour than fresh oregano.

Use fresh basil for it’s fabulous flavour.

top down shot of bowl of mackerel pate

How to make Mediterranean mackerel pate

You will be thrilled to know that there is no cooking involved with this pate recipe at all.

Instead, it’s just a case of bringing all your ingredients together.

Use your mini food processor to make life even easier. Just whizz everything together.

I like to keep a bit of texture in there so use a pulse rather than let the processor run wild and make a fish paste. Oh no, hellish memories of packed lunches at school and the dreaded fish paste sandwiches. No thank you!

close up of bowl of mackerel pate

How long will this smoked mackerel pate keep?

Your Mediterranean smoked mackerel pate will keep in the fridge for up to a week.

Can you freeze this?

Yes, wrap well in plastic freezer bag or box and it will keep for up to 3 months.

larder links

Here are some other spreads that you might like to try;

Salmon Creme Pot

Traditional English Gentleman’s Relish

Stilton pear and walnut spread

Smoked Mackerel Pate

Traditional British Potted Cheese

Mediterranean smoked mackerel pate with wine and olives

Mediterranean Smoked Mackerel Pate

Karon
This super easy and tasty Mediterranean smoked mackerel pate is perfect on toast or as part of a sharing platter
5 from 1 vote
Print Recipe Leave Comment Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course spreads
Cuisine Mediterranean
Servings 4 people
Calories 121 kcal

Ingredients
 

  • 175 g smoked mackerel fillets
  • 3 tbsp cream cheese
  • 1 tsp capers chopped
  • 2 tbsp sun dried tomatoes chopped
  • 1/2 tsp dried oregano
  • 1 tsp chopped fresh basil
  • 1 garlic clove minced
  • 1/2 tsp lemon zest
  • 1 tsp lemon juice
  • 2 tbsp mixed olives pitted and chopped
  • salt and pepper to taste
  • pinch of dried chilli flakes
Metric – US Customary

Instructions
 

  • Whizz everything in food processor on pulse to leave some texture

Notes

This smoked mackerel pate will keep in the fridge for up to a week.

Nutrition

Calories: 121kcalCarbohydrates: 3gProtein: 10gFat: 8gSaturated Fat: 3gCholesterol: 33mgSodium: 155mgPotassium: 288mgFiber: 1gSugar: 1gVitamin A: 217IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Keyword mediterranean diet, pate, smoked mackerel
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Mediterranean smoked mackerel pate pin image

Filed Under: ALL RECIPES, Fish and Seafood Recipes, Spreads

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Comments

  1. Richard says

    December 7, 2020 at 8:09 pm

    Can this be potted

    Reply
    • Karon Grieve says

      December 8, 2020 at 10:12 am

      Hi Richard
      I have never actually potted the pate. I do potted cheese but not done the pate yet I’m afraid.
      K

      Reply

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