Smoked Mackerel Pâté
A rich, smoky apéro spread that comes together in minutes — perfect with a chilled glass of rosé at sunset.
Serves
4
Prep
15 min + 30 min chilling
Cook
0 min
Difficulty
Easy
The apéro in Provence is not a preliminary to the meal. It is a meal in its own right — or at least, it frequently becomes one. It begins around six in the evening, when the heat of the day has eased and someone produces a bottle of cold rosé. A bowl of olives appears. Then something to spread on bread. Then a few slices of saucisson. Before long it is nine o'clock and nobody is especially hungry for dinner.
The mackerel pâté earns its place at this table because it is serious. Smoked mackerel has a presence — oily, salty, deeply flavoured — that holds its own against a cold glass of wine in a way that more delicate spreads cannot. The crème fraîche softens it, the capers and shallots give it structure, and the lemon lifts everything.
Make it the day before. It improves enormously overnight as the flavours settle and deepen. Serve it with toasted baguette, a few cornichons on the side, and no particular hurry to be anywhere.
Ingredients
- •2 smoked mackerel fillets (about 250–300g), skin removed
- •120g crème fraîche
- •60g cream cheese
- •1 tbsp Dijon mustard
- •Zest of ½ lemon
- •1 tbsp lemon juice
- •1 small shallot, very finely chopped
- •1 tbsp capers, chopped
- •1 tbsp fresh parsley, chopped
- •2 tbsp good olive oil
- •Freshly ground black pepper
- •Optional: pinch of smoked paprika or cayenne
🐸 Marcel says:
The apéro is not just a drink — it is a moment. Make the pâté the day before, pour the rosé while it is still cold, and do not rush. The evening will take care of itself.
Instructions
- 1
Flake the smoked mackerel into a bowl, removing any bones.
- 2
Add the crème fraîche, cream cheese, Dijon mustard, lemon zest, and lemon juice.
- 3
Mix in the chopped shallot, capers, parsley, and olive oil. Season generously with black pepper. Add a pinch of smoked paprika or cayenne if using.
- 4
For a rustic texture, mash everything together with a fork. For a smoother pâté, pulse briefly in a food processor.
- 5
Taste and adjust — more lemon juice if it needs brightness, more pepper if it needs bite.
- 6
Refrigerate for at least 30 minutes to let the flavours come together.
- 7
To serve, spoon into a bowl and drizzle with a little olive oil. Serve with toasted baguette slices, crackers, radishes, cucumber slices, or pickled onions. Garnish with parsley, lemon zest, and cracked pepper.
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