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This Smoked Mackerel Pâté is what I usually make when I’m after a super quick, super healthy lunch to enjoy at the last minute – if you have Greek yogurt in the fridge and you keep tinned fish in the pantry, this delicious lunch option is never far away! I’ve updated this post from the original 2014 version with new photographs because this has consistently been one of the most popular lunches on this site ever since!
When I was a kid, my favourite lunches were those made up of things from the deli section in the Marks & Spencer Food Hall. While I usually turn my nose up at pre-made food, I will still be perfectly happy to dig into their Gefilte Fish Balls, Mini Party Eggs, and Mixed Salami Packs. And on the sweet side, let us not forget Percy Pigs (before they ruined them by making them all vegetarian) and Extremely Chocolaty Mini Bites.
This Smoked Mackerel Pâté recipe is a healthier, homemade version of another of my M&S favourites from my childhood, so speedy to make for a last minute lunch and made from ingredients you probably already have. Tinned fish is such an underrated lunch option, and whilst some fancy options are starting to gain traction, I don’t think we should overlook some of the classics, such as delicious tinned mackerel fillets.
You can make this using mackerel fillets from the chiller section or your deli or fishmonger, but honestly I’ve tried both, there is not much flavour difference in this recipe between tinned and otherwise, so go with whatever is cheapest and works for you. Serve with your favourite crisp breads, or just on a hot piece of toast!
This Skinny Smoked Mackerel Pâté recipe makes a really quick, ready in 5 minutes lunchtime pâté made entirely from store cupboard ingredients – tinned mackerel, Greek yogurt and a squeeze of fresh lemon juice!
Ingredients
Scale
100g smoked mackerel fillets
3 tbsp Total 0% greek yogurt
1 tsp chopped fresh dill
1 tsp non pareilles capers
fresh lemon juice, to taste
freshly ground black pepper
sea salt
Instructions
Drain the mackerel fillets and flake until fine with a fork in a small bowl.
Add the yogurt, dill and the capers, finely chopped (I do the dill and the capers at the same time with a herb chopper) and mix well.
Add salt, lemon juice and plenty of freshly cracked black pepper to taste.
Notes
I find this does me for two good lunches, but it really depends on how much you like to eat in one sitting. I warn you, though, that it only keeps a few days in the fridge.
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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