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This super simple 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! Using Greek yogurt instead of more common cream cheese makes this a much healthier, lighter, protein-packed option, whilst still keeping things super creamy!
I’ve updated this post from the original 2014 version with new photographs and a few more recipe hints and tips. But don’t worry, it’s still the same recipe everyone knows and loves!
My mackerel pâté recipe is a healthier, homemade version of another of my M&S food hall 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 out there would be delicious by themselves with a few fingers of toasted sourdough and a glass of something cold, I don’t think we should overlook some of the classics, such as those regular tinned mackerel fillets that have always been in the fish aisle and which – as long as you check the sourcing – are a great way of still enjoying fish that currently have sustainability issues fresh.
Frequently Asked Questions
Could I use mackerel fillets instead of tinned mackerel?
You could make this using mackerel fillets from the chiller section, 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!
How long will leftovers of this Smoked Mackerel Pâté keep in the fridge?
Leftovers will still be good for 2-3 days after you’ve made the pâté.
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, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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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