Smoked & Peppered Mackerel Pâté Yum Smoked & Peppered Mackerel Pâté Print recipe Print with main photo Print text only Serves 4-6 Prep time 1 hour Region British By author Karen S Burns-Booth A fabulous and easy starter or light luncheon dish to whizz up. The pâté can be made milder by the addition of more cream cheese. Ingredients 250g peppered smoked mackerel, skinned and boned 125g cream cheese with herbs (such as Boursin) 125g crème fraîche salt and pepper, to season 1 small shallot, peeled & very finely diced Juice of 1 lemon Optional cayenne pepper, to taste Note The pâté can be made milder by the addition of more cream cheese. Directions Step 1 Flake the peppered smoked mackerel into a bowl and add the remaining ingredients. Step 2 Mix thoroughly, check seasoning and adjust if necessary before covering; place in fridge for 1 hour to firm up. Step 3 When ready to serve, spoon into individual dishes or ramekins, and serve with toasted rye bread and extra fresh lemon quarters.