Easy Smoked Mackerel Pate Recipe from Spain

Some people think that the only way of serving and cooking Spanish mackerel is in grilled or baked filets, but there are other creative Spanish recipes that you can look at.

For example, our smoked mackerel pate recipe brings a clever and unique way of making the most out of the fish filets and turning them into a gourmet food item.

Keep reading this article and you will learn how to make Spanish mackerel recipes at home, as we will give you some extra tips for storing, serving, and ingredient substitutions that you can make.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Mackerel patty recipe

• Spanish fish stew

• Bacalao gazpacho

Background of the Dish

The traditional fish pate was created in countries of Northern Europe, but as trade between regions took off, people started sharing and mixing recipes.

The smoked mackerel pate recipe is the perfect blend between Scandinavian and Andalusian cuisine, as it has some of the classic ingredients from this part of the continent, such as onion, garlic, and the beloved mackerel.

Different from other smoked mackerel pate recipes, here you process all of the ingredients together until you get a creamy, smooth, and decadent pate filled with flavor.

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Things You’ll Need for Smoked Mackerel Pate Recipe

To make this simple mackerel pate recipe you will need cooked mackerel, red onion, cream cheese, and Greek yogurt (or sour cream) as the main ingredients.

You will also need a food processor or blender to prepare this smoked mackerel pate recipe.

Ingredients

• 2 smoked mackerel filets 
• 1/2 cup (115g) cream cheese
• 2 tablespoons sour cream or Greek yogurt
• 1 red onion
• 1 garlic clove
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons chopped fresh dill or parsley (for garnish)
• Toasted bread or crackers (for serving)

How to Make Smoked Mackerel Pate Recipe – Step by Step Guide

1. To start with this smoked mackerel pate recipe you have to ensure that the fish filets are deboned and the skin is removed. Flake them into smaller pieces.

2. The following step in this smoked mackerel pâté recipe is to finely chop the red onion. Also, peel and mince the garlic clove.

3. Then, grab a food processor or blender and combine the smoked mackerel flakes, cream cheese, sour cream (or Greek yogurt), finely chopped red onion, minced garlic, fresh lemon juice, and Dijon mustard, with the salt and pepper.

4. Now pulse the mixture in the food processor until it becomes a smooth and creamy consistency. Taste and adjust the seasoning if needed by adding more mustard, lemon juice, or black pepper.

5. After that, transfer the Spanish-style mackerel pâté to a bowl, cover it (with a lid or plastic wrap), and refrigerate for at least 30 minutes to allow the flavors to meld.

6. To finish this smoked mackerel pate recipe, garnish the pâté with freshly chopped dill or parsley. You can serve it with toasted bread or crackers. The Spanish mackerel fish also goes well with vegetable sticks for a healthier option.

Substitution of Ingredients

There are a few changes that you can make to the ingredients for this smoked mackerel pate recipe and you would still have an amazing pate ready to be enjoyed.

You can cook the fresh mackerel like other smoked mackerel recipes, such as grilling, baking, or pan-frying it. You can also give a go to the fresh mackerel pate recipe.

Besides that, you can play with the amount of garlic and onion that you use for this smoked mackerel pate recipe, adding more or less according to your preferences.

Other vegetables, herbs, or spices that can enhance the flavor of this smoked mackerel pate recipe are paprika, hot sauce, rosemary, red bell pepper, and jalapeño peppers, among others.

On the contrary to other easy smoked mackerel recipes, you could use store-bought smoked mackerel or make your own smoked mackerel recipe.

Tips on Serving Smoked Mackerel Pate Recipe

There is no better-smoked mackerel starter than this pate; it goes with toasted bread, crackers, or even fresh vegetables such as carrots, celery sticks, and more.

When serving smoked mackerel pate, consider garnishing it with fresh herbs like dill or chives to enhance its visual appeal and flavor profile.

Additionally, offering a variety of crisp, sliced vegetables or crackers on the side provides a delightful texture contrast, making the dish even more enjoyable for your guests.

To have a smoked mackerel breakfast or brunch you can serve this dish with scrambled eggs, a small Spanish mixed green salad, and your favorite pastries.

Different from other cold smoked mackerel recipes, you can serve this pate warm or at room temperature, it doesn’t need to be extremely cold.

You can use this seafood pate as the dressing or sauce for a smoked mackerel salad recipe or smoked mackerel pasta recipe.

For more seafood appetizers or tapas, you can check our recipe for the mackerel salad recipe, Spanish mackerel sushi, and the mackerel croquettes recipe.

How to Store Smoked Mackerel Pate Recipe

Once you finish making the smoked mackerel pate recipe you have to let the pate come to room temperature if you are planning on storing it.

Then, place it in a bowl or airtight container, and cover it with a lid or plastic wrap (the plastic wrap should be in contact with the top so it doesn’t form a crust).

After that, you can store the pate in the fridge for up to 3 days, and serve it warm or cold.

We don’t recommend storing the pate in the freezer, as it would separate or become watery after freezing and thawing.

Other regular or smoked mackerel dishes that you can make if you want to store them in the freezer are the grilled mackerel recipe and the Spanish fried fish.

Recipe Card: Smoked Mackerel Pate Recipe

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