Smoked Mackerel Pate with Sweet & Sour Cucumber

This is a very quick easy pate to make for a light lunch for 2-3 people.

I have used Staal Smokehouse smoked mackerel, and added only a couple of ingredients. It doesn’t require any special equipment, just a spoon and fork.

Prep: mins
Cook: mins
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If you want to spice it up you could add lime juice, chilli and coriander instead of dill, and lemon juice. If you were dairy intolerant you could use coconut cream or coconut yoghurt instead of Greek yoghurt.

This is great with a slice of wholemeal toast, or sourdough, or crackers. The addition of the sweet and sour cucumber really makes it a special dish. The sweet and sour cucumber is really easy to make, and pairs well with most smoked fish and seafood. It is really more-ish and it is difficult not to finish off the whole lot in one go!

To buy the smoked mackerel go to


For the pate:

130g smoked mackerel fillets, skinned
5g dill, chopped
2 tbsp Greek yoghurt
Juice of half a lemon

For the cucumber:

1/2 cucumber, cut in half and reseeded
5g dill, chopped
1 tbsp caster sugar
1 tbsp cider vinegar or white wine vinegar
Salt and pepper


  1. Mash the mackerel fillets in a bowl, add the remaining ingredients and mix in well.
  2. For the cucumber, cut easy half of cucumber in half again, then again so you have 8 strips. Slice thinly and then place in a bowl with the dill, sugar and vinegar. Season to taste.
  3. The cucumber and pate will last for 2 days in the fridge in airtight containers.

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