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This recipe is classed as easy

Rating 3.19 / 5 (32 votes)

Prep time:
10 min, plus chilling
Cook time:
5 min

Fish pate has never been easier than this smoky version from Matt Tebbutt


1. Roughly flake the mackerel into a bowl. Add a squeeze of lemon juice, the dill and the sour cream. Using a fork, roughly mix and beat the mixture. Season with pepper.

2. Melt a large knob of butter in a pan, keeping it moving at all times as you don't want the butter to split.

3. Fill 2 ramekins with the mackerel mixture, flatten and leave a small space for the butter. Pour the hot butter over the mackerel until the ramekins are full. Chill until the butter has set.

4. Serve in the ramekins with thin slices of grilled toast.

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Latest Comment


This is delicious..and so easy! A good supper party starter as you can prepare it in the morning, avoiding last minute panic.

Sallymoonbeam Sallymoonbeam  Posted 03 Aug 2011 6:06 PM