Mackerel & Dill Paté

Mackerel & Dill Paté

Mackerel & Dill Paté

A tasty blend of smoked mackerel, Dill, lemon juice, double cream, Pepper and Garlic make this paté a delightful treat. Great with crusty bread or crackers.
  • ¼ teaspoon Ground White Pepper

  • ¼ teaspoon Garlic Salt

  • 150 millilitre (¼ pint) double cream, lightly whipped

  • 1 medium egg white, stiffly beaten

  • Lemon and cucumber slices to garnish

  • 225 gram (8 ounce) smoked mackerel, skin and bones removed

  • 1 tablespoons Dried Dill

  • 1 teaspoon lemon juice

Key Products
Ground White Pepper

Product Information

£ 2.20/unit,34g
Garlic Salt

Product Information

£ 1.90/unit,73g
Dried Dill

Product Information

£ 2.00/unit,10g


  • 1 Place the mackerel in a bowl and add the Dill, lemon juice, White Pepper and Garlic Salt. Mash together well. Stir in the cream followed by the beaten egg white.
  • 2 Spoon into individual ramekin dishes, scallop shells or into one large bowl. Chill, preferably overnight. Garnish with slices of lemon and cucumber twisted together. Serve with hot toast or savoury crackers.