Delia Smith​ Smoked Mackerel Pâté Recipe

This creamy Delia Smith Smoked Mackerel Pâté is made with smoked mackerel fillets, fresh ricotta, soured cream, lemon juice, and nutmeg. The result is a smooth, rich, and savory spread that makes a refreshing appetizer or a light lunch. It is perfect for a summer picnic or an elegant dinner party starter and serves enough for 4 people.

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Delia Smith Smoked Mackerel Pâté Ingredients

For the Pâté:

• 4 smoked mackerel fillets (about 10 oz / 275 g)
• 4 oz (110 g) ricotta cheese
• 5 fl oz (150 ml) soured cream
• Juice of 1/2 large lemon
• Freshly grated nutmeg
• Salt and freshly milled black pepper

To Garnish:

• 1 heaped tablespoon miniature capers
• Cayenne pepper
• Watercress
• 1 large lemon, cut into wedges

How To Make Delia Smith Smoked Mackerel Pâté

1. Prepare the mackerel: Remove the skin from the mackerel fillets. The skin should peel away easily from the flesh.
2. Blend the ingredients: Place the fish into a food processor. Add the ricotta, soured cream, lemon juice, a good pinch of salt, black pepper, and fresh nutmeg. Blend until the mixture is completely smooth. Stop halfway through to scrape down the sides of the bowl.
3. Adjust the seasoning: Taste the pâté. Add a little more lemon juice, salt, or pepper if you think it needs more flavor.
4. Chill the pâté: Pack the mixture into individual ramekins or a serving dish. Cover tightly with plastic wrap (clingfilm) and place in the refrigerator for several hours to chill.
5. Garnish and serve: Before serving, place a few capers in the center of the pâté and sprinkle with a touch of cayenne pepper. Garnish with watercress and lemon wedges, and serve with toast.

Recipe Tips

• Remove Bones: While most smoked mackerel fillets are boneless, always check quickly with your fingers to ensure there are no small pin bones left in the fish before blending.
• Chill Time is Key: Do not skip the chilling step. The flavors of the lemon, fish, and nutmeg need time to meld together in the refrigerator for the best taste.
• Fresh Nutmeg: Use freshly grated nutmeg if possible. It has a much warmer and more potent flavor than pre-ground nutmeg, which really lifts the creamy fish mixture.
• Room Temperature Serving: Take the pâté out of the fridge about 15 minutes before serving. If it is too cold, the flavors will be muted and it will be harder to spread.

What To Serve Smoked Mackerel Pâté

This rich pâté needs something crisp to contrast the creamy texture. Serve it with warm, freshly made wholemeal toast or crusty baguette slices. For a lighter option, it pairs beautifully with crunchy cucumber slices, celery sticks, or radishes. A simple green salad with a vinaigrette dressing also helps cut through the richness of the smoked fish.

How To Store Smoked Mackerel Pâté Leftovers

• Refrigerate: Store any leftover pâté in an airtight container or covered ramekins in the refrigerator for up to 3 days.
• Freeze: Freezing is not recommended for this recipe. The ricotta and soured cream may split when thawed, which ruins the smooth texture.

Delia Smith Smoked Mackerel Pâté Nutrition Facts

• Serving Size: 1 ramekin (approx. 1/4 of recipe)
• Calories: 310 kcal
• Total Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 450mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 18g

Frequently Asked Questions

• Can I use cream cheese instead of ricotta? Yes, you can use cream cheese. However, cream cheese is denser and tangier than ricotta, so the texture will be slightly firmer and the flavor a bit richer.
• Can I make this without a food processor? Yes. You can mash the mackerel thoroughly with a fork and then beat in the dairy ingredients by hand. The texture will be more rustic and chunky rather than perfectly smooth.
• Is smoked mackerel cooked? Yes, smoked mackerel is already cooked during the smoking process. You do not need to cook it again; it is safe to eat straight from the package.

Try More Recipes:

• Delia Smith Shortcrust Pastry Recipe
• Delia Smith Sage and Onion Stuffing Recipe
• Royal Icing Recipe