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Jamie's smoked mackerel pâté recipe

Jamie's smoked mackerel pâté recipe

16 ratings

Jamie says: "This mackerel pâté is really simple to knock together and is incredibly moreish. Make it ahead for a super quick lunch, or pack into containers" See method

  • Serves 4
  • 15 mins to prepare
  • 296 calories / serving


  • 200g smoked mackerel from sustainable sources
  • 100g 50% reduced-fat soft cheese
  • 1 lemon
  • 1 cucumber
  • 1 eating apple
  • extra-virgin olive oil
  • 1 butterhead lettuce
  • 15g fresh flat-leaf parsley
  • 8 slices Melba toast (or 4 slices of crusty bread), to serve
2 of your 5-a-day and high in vitamin B12

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    6g 28%
  • Sugars

    6g 7%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 12.7g Protein 15.9g Fibre 2.2g


JO 155x255

  1. Peel the skin off the mackerel and discard, then place the fish in a bowl with the soft cheese. Add a good grating of lemon zest and squeeze in half the juice, then mash to a chunky pâté, or until it’s the right consistency for you. Season to taste with sea salt and black pepper.
  2. Halve the cucumber lengthways, scoop out and discard the seeds, then finely slice at an angle and put in a large bowl. Slice the apple into fine matchsticks, discarding the stalk and core, then add into the bowl.
  3. Squeeze over the remaining lemon juice, add 1 tbsp extravirgin olive oil and toss to coat. Trim the lettuce, click apart the leaves and tear into the bowl. Pick in the parsley leaves, then toss together.
  4. Divide the pâté and salad between plates and serve with some Melba toasts or slices of crusty bread.

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