Smoked mackerel and horseradish pate, lemon and oatcakes


Scotland’s known for good smoked fish. Pates make sense to take the edge off the saltiness by adding cream cheese to make a textured paste. They’re not really into bread though, so your going to have to go with oatcakes on this one.


  • 200g hot-smoked mackerel
  • 1-2 tbsp creamed horseradish
  • 50g unsalted butter, softened
  • 100g cream cheese
  • Juice of 1 lemon


  1. Peel and flake the mackerel, being careful to remove any bones if you are using the whole fish.
  2. The best tool for this pâté is a food processor but you could also mash it with a fork. Blitz or mash the fish, horseradish, butter, crème fraîche and lemon juice to a rough paste. Don’t over blend though otherwise  you end up with grey slop.
  3. Allow the mix to cool and set in the fridge for an hour or so before serving.