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Two rye toast slices topped with pink smoked mackerel pâté, sliced radish and fresh dill on a rustic wood board

Smoked Mackerel Pâté on Rye Toast with Lemon and Dill

A fork-mashed pâté of smoked mackerel, cream cheese and horseradish, piled onto crisp toasted rye and finished with dill and radish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: European-inspired
Calories: 259
Ingredients Method Notes

Ingredients
  

Pâté
  • 250 g smoked mackerel fillets, skin removed peppered, hot-smoked
  • 100 g cream cheese full-fat, softened
  • 2 tbsp crème fraîche or sour cream
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 1 tsp prepared horseradish adjust to taste
  • 2 tbsp fresh dill, chopped divided
  • 1/4 tsp black pepper freshly cracked
Toast & Toppings
  • 8 slices rye bread
  • 1 tbsp butter, softened optional
  • 2 radish, thinly sliced optional
  • 1 tbsp chives, chopped for garnish

Method
 

Make the Pâté
  1. Flake the mackerel flesh into a mixing bowl, running your fingers through it to catch and remove any pin bones.
  2. Add the cream cheese, crème fraîche, lemon juice, lemon zest, horseradish and black pepper to the bowl.
  3. Mash everything together with a fork until mostly smooth with some texture, or pulse a few times in a food processor (over-processing makes it grainy, so stop early).
  4. Fold in half the chopped dill, then taste and adjust with more lemon juice or horseradish.
  5. Cover and chill for 10 minutes so the pâté firms up enough to hold its shape on toast.
Toast and Assemble
  1. Toast the rye bread slices in a toaster on a high setting for 3 to 4 minutes, until deep golden and crisp at the edges.
  2. Spread a little butter over the warm toast if using, then pile a generous spoonful of pâté on top of each slice.
  3. Scatter with radish slices, the remaining dill and the chives.
  4. Serve right away while the toast is still crisp.

Notes

  • Buy peppered hot-smoked mackerel, it has the best texture for pâté.
  • Check every fillet for pin bones before mashing.
  • Chill at least 10 minutes so the pâté holds its shape.
  • Toast bread just before serving so it stays crisp under the pâté.