Smoked mackerel pate

Smoked mackerel pate

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  • 4 to 6
  • Easy
  • Dairy free Pescatarian
  • 15 minutes
  • Kleine Zalze Barrel-Matured Chenin Blanc 2010
  • Buy Ingredients Here


  • 1 x 250 g tub low-fat cream cheese
  • 120 g smoked mackerel, skinned and flaked
  • 1 T lemon juice
  • 2 T chopped chives

Cooking Instructions

Blend the pâté ingredients together and pack into a suitable dish. Serve immediately or refrigerate until serving.

Cook’s notes: Smear the pâté onto celery sticks, halved baby cucumbers or wedges of sweet red and yellow pepper, to serve as appetisers.
Or serve it in scooped out lemons with crisp Melba toast as a starter. And try using other smoked fish – snoek, angelfish or salmon are all good.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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