Jamie Oliver Smoked Mackerel Pate

Smoked fish. Cream cheese. A griddle pan. You’d think it’s simple—and it is—but then it hits you. That smoky, lemon-slicked richness with a cold snap of celery on the side? It’s not just lunch. It’s one of those dishes that feels like it’s telling you a story. I made this pate on a random Tuesday when my brain was tired, and I needed food that could do the talking for me. Inspired by Jamie Oliver, obviously.

Ingredients Needed

For the pate:

• 1 3/4 cups (400 g) smoked mackerel (you want the kind that flakes under your fingers, not that weird dry stuff)
• 7 oz (200 g) light cream cheese
• Zest and juice from a lemon (smell it. if it smells sharp and clean, it’s good)
• A handful of flat-leaf parsley
• Salt and black pepper

For the salad:

• 2 punnets of cress (you know, the stuff that smells like peppery grass)
• A bunch of parsley, more or less
• 2 celery sticks, sliced into honest little crescents
• A few celery leaves (don’t skip—so underrated)
• Lemon juice
• A slow pour of olive oil
• Salt, pepper

For the toast:

• 6 slices of good bread. Whole grain, sourdough. Something with heft.

To serve:

• 2 lemons, quartered with their pith showing

How To Make Jamie Oliver Smoked Mackerel Pate

1. Start with the mackerel. The skin’s got to come off. Get in there with your hands. Feel for bones—don’t rush. I once bit into a pate chunk with a sliver of bone in it and yeah… lesson learned.
2. Into the processor it goes. The fish, cream cheese, lemon zest and juice (but not too much—nobody wants lemon soup), and a handful of parsley. Pulse it. Not too smooth. You want texture. Something between a dip and a spread. Taste it. Close your eyes. If it needs salt, you’ll know.
3. Now, the salad. Toss the cress, parsley, celery sticks, and those grassy little leaves into a bowl. Add lemon juice. Enough to make your tongue perk up. Olive oil too, but don’t drown it. Salt. Pepper. Toss with your hands if you’re feeling it. There’s something about touching salad that makes it taste better.
4. For the bread—griddle pan, hot. Not warm. Hot. Lay the slices in and press them down with another pan or whatever’s heavy. You want those charred lines. You want that crisp edge. A minute or so each side. No need to fuss.
5. Put it all on a board or big plate. Dollop the pate into a bowl. Pile up the salad like it grew there. Stack the bread, lemon wedges nearby. Grab a glass of white wine. Take a bite. It’s salty and rich and cold, then the toast crunches and that salad punches through and—
6. You get the idea.

Why I Love This Recipe

I made this when I didn’t want to think. I just wanted to eat something that felt like a hug and a slap at the same time. That buttery fish and sharp lemon… it reminds me of walking by the sea in Brighton with a paper cone of smoked stuff, warm and salty and wonderful. My partner raised an eyebrow like, “You made this?” Yeah. I did.

Recipe Tips

• Check for bones. Seriously.
• Don’t go wild with lemon zest. Just the yellow. That white stuff? Bitter city.
• Use bread you love. Rye works too. Or that crusty bakery loaf that costs more but is always worth it.
• Cold pate, hot toast. It matters. Don’t ask why.
• Let the pate sit a bit in the fridge. Not too long. Just enough to settle down.

How To Store This Jamie Oliver Smoked Mackerel Pate

• At Room Temperature: If it’s been out for more than an hour, toss it. Just do.
• In the Fridge: Stick it in a sealed container. Three days max. It starts to lose its charm after that.
• In the Freezer: Don’t. The texture goes all weird. Trust me.
• Reheating: Toast the bread again, yes. The pate? Never.

Let’s Answer a Few Questions!

Can I make this ahead?
Yup. Just don’t toast the bread until you’re ready. Nobody wants floppy toast.

What if I don’t have a food processor?
Fork and elbow grease. It’s rustic, but it works.

Hot or cold smoked mackerel?
Hot smoked, always. It’s oily in the best way.

Will kids eat it?
Some might. Mine called it “fish ice cream” and then stole half the bowl.

Leftovers?
Sandwich it. Crackers. Pasta sauce. I even dipped roasted potatoes in it once. No

Nutrition Facts (per serving)

• Calories: 359
• Carbs: 20.9g
• Protein: 19.6g
• Fat: 22.8g
• Sugar: 3.2g
• Fibre: 0.9g
• Sodium: 480mg

Try More Recipes:

• Jamie Oliver Miso Aubergine
• Jamie Oliver Cauliflower And Broccoli Cheese
• Jamie Oliver Honey Mustard Dressing