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Nick’s Community Kitchen: Smoked Mackerel Pâté Recipe

smoked mackerel pâté recipe

To keep a smile on our followers’ faces and to boost our own morale, we’ve launched a new online series with our Executive Chef Nick Hodges – “Nick’s Community Kitchen”. Every few days via our Facebook page, Nick will be demonstrating some simple but delicious and fun dishes for you all to try at home. Please click here to view our Facebook videos.

Smoked Mackerel Pâté Recipe

Nick says: “Of all the dishes we try over lockdown, this is probably one of our family favourites. It’s easy, quick and doesn’t need cooking! This recipe is a guide only – a little bit more of this or that is fine. Mine changes ever so slightly every time I make it, but the basis is as follows, which makes enough for four people.”


  • 2 large smoked mackerel fillets, skin removed
  • Cream cheese, approximately the same amount as the fish
  • 1 tablespoon creamed horseradish
  • Zest and juice of ½ lemon
  • 1 tablespoon chopped fresh dill
  • Good twist of pepper (I don’t use salt as the fish is naturally salty, but it’s your call)


  • Rip the mackerel fillets into a bowl – shred with two forks
  • Add the rest of the ingredients – gently mix trying to leave the fish wholesome
  • If you like a smooth pate you can pop all the ingredients into a blender
  • Serve with crisp toasts, on crackers, or offer as an amazing dip for crudities

We’d love to see how you’ve been getting on in your own home kitchen. Please send in a photo of your creations to, for your chance to be crowned our “Community Kitchen Champion.” Our winner will receive a gift voucher for the Water’s Edge restaurant, to be enjoyed when we’re back on our feet.


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