Put the kippers in a bowl and pour over boiling water so that they are completely covered. A delectable smoked mackerel pate recipe which is great with crusty bread or as part of a salad.

This pâté … Meanwhile, put the remaining ingredients, except the sourdough and lemon wedges, into a food processor. I actually added the juice of a whole lemon, rather than half; as I felt half just wasn't enough to cut through all the cream flavour.

Mary still does it today with happy memories of childhood.

With just a few simple ingredients, Mary Berry cooks her delicious Mackerel Pate. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. The additions of horseradish, paprika and cream cheese all add to the depth of flavour in this dish which could be served as a canapé or a seafood starter. Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Pulse until a pâté forms which still has some texture to it and is not a purée. Season simply with lemon, Tabasco, salt and black pepper. Everybody really enjoyed it, and was a great, light, fresh appetiser. Make it up to 36 hours ahead before cooking and keep in the fridge. We source our mackerel from a supplier on the Cornish coast and it is delicious. Made this for a starter and went down very well. It may also need more lemon juice.


You can't beat a smoked fish pâté.With Galton Blackiston's kipper recipe the trick is balancing the smoky fish with the tartness of the lemon juice.
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