Smoked Mackerel Pate

    Smoked Mackerel pate with toast and pickled onions inspired by Row 34


    • 3/4 Pound Mackerel
    • 1/2 Cup Creme Fraiche (or sour cream)
    • 1/4 Cup Chopped Chives
    • 1 Tablespoon Mustard
    • 1 Lemon (juice)
    • Salt and Pepper


    1. Season the fish and let it sit for 1 hour in the fridge.
    2. Start your smoker and bring it to 200.
    3. Smoke the fish until it is cooked through, about 30 minutes.
    4. Remove the flesh of the fish from the skin and make sure there is no bones. The bones are small and are easy to miss!
    5. Mix the fish in a bowl with the rest of the ingredients. Mix well and adjust seasoning to taste. You might need more or less creme fraiche depending on how much fish you end up with and how juicy it is. You can use sour cream if you cant get creme fraiche.
    6. Put the mixture into a ramekin and refrigerate for an hour before serving.
    7. Serve with toasted bread and pickled onions.


    I love the smoked fish pate at Row 34, so since I have a smoker I decided to make some on my own. It was really easy to make. The fish only needs to smoke for about a half hour to develop a strong smoke flavor and get fully cooked. It’s always cool when a few simple ingredients come together to make something that feels classy!

    Fresh Mackerel.

    After smoking it’s super tender and has a very strong fish and smoke flavor.

    Mix it up with a few ingredients. Some recipes will tell you to mix it in the food processor but I liked the texture when it was just fork mashed. Also it’s a lot easier!

    A few toasted up pieces of bread and some pickled onion is all you need for a great little snack!

    This recipe isnt going to take social media by storm anytime soon but I don’t care because it’s a classic and it’s delicious.

    It spreads perfectly!