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Recipe for :

Smoked Mackerel Pate

This recipe has been reproduced with the kind permission of the Ashburton Cookery School in Devon.

The Ashburton Cookery School offers a fresh approach to cookery with exciting cookery courses that emphasise hands-on involvement, top quality Devon produce and inspirational teaching.

All their cookery courses are based around fundamental cookery techniques and methods - they will teach you how to produce your own fabulous food at home or at work and make sure you get a chance to enjoy your creations over lunch and at regular tastings throughout the day.

They offer:

  • One and two day cookery courses
  • Professional catering courses
  • Gifts for foodie friends or family
  • Gourmet experiences
  • Residential cookery courses
  • Weekend food breaks

To visit the Ashburton Cookery School web site <click here>

We smoke our own mackerel fish at the school so we are fortunate to have our own when it comes to making Smoked Mackerel Pate but you can buy mackerel pre-smoked easily enough. We’re lucky enough to have Brixham nearby and the Fish Deli in Ashburton itself is even closer .


2 fresh, smoked mackerel fillets
Juice of 1 lemon
Ground black pepper
1/4 double cream
25g melted butter


  • Make sure you remove any large bones from the fillets, then flake the flesh away from the skin.
  • Blend the lemon juice, fish, pepper and cream together using a mortar and pestle or a food processor. Do not add too much liquid - add the cream first, then slowly add the lemon juice.
  • Put into greased dishes and cover with melted butter.
  • Refrigerate.

This is fantastic on hot, brown bread toast .

Serves 4