Mackerel Paté

For something a little different for lunch, why not give this recipe a try? Spread the finished pate on toasted bagels, slices of toast or use as a dip for crackers and savoury biscuits.

4 mackerel fillets
3 tbsp soured cream
½ lemon (juiced)
30g melted butter
40g chopped gherkins
Black pepper to taste

Pick up your mackerel at one of the region’s fishmongers, you can find their details here. There are a number of local businesses making fresh soured cream and butter, see producers here.


Add the mackerel, the soured cream, the lemon juice, melted butter and gherkins to a food processor or blender. Add pepper to taste and blitz until you get a smooth patè.

Once smooth, spoon into a dish and either spread on toast or serve as a dip.

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© 2021 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi