Mackerel Paté On Toast Recipe

Prepare fish

Drain the smoked mackerel. Remove skin and any large bones with your fingers or a small knife; flake the flesh into a bowl. Aim for 300 g of skinless, boneless mackerel.

Combine base ingredients

In a mixing bowl or food processor, add the softened cream cheese, softened unsalted butter, and Greek yogurt. Pulse or whisk until smooth and creamy, about 20–30 seconds in a processor or 1–2 minutes by hand.

Add mackerel and flavorings

Add the flaked mackerel to the cream base along with lemon juice, lemon zest, Dijon mustard, chopped capers, chopped chives, chopped parsley, black pepper, salt, and hot sauce (if using). Pulse 3–5 short times in a food processor to combine but still leave some texture, or fold together with a spatula until well mixed but slightly chunky.

Adjust seasoning & chill

Taste and adjust salt, pepper, or lemon as needed. Cover and chill the pâté for at least 20 minutes to let flavors marry (30–60 minutes preferred). If the pâté is firmer than desired after chilling, stir in an extra teaspoon of yogurt or lemon juice to loosen.

Preheat your oven to 200°C (390°F) or set a broiler/grill. Brush both sides of the bread slices lightly with olive oil (or spread a little butter on one side).

Arrange the slices on a baking sheet in a single layer. Toast in the oven for 6–8 minutes, flipping once halfway, until golden and crisp. If using a broiler, watch closely and toast ~1–2 minutes per side until crisp and browned.

When toasts are warm, spread a thin layer of butter (optional) on each slice, then generously top with 2–3 tablespoons of the chilled mackerel pâté per slice (adjust to preference).

Garnish each toast with extra chopped chives or microgreens and a few small capers if desired. Serve with lemon wedges on the side to squeeze over just before eating.

Leftovers: Transfer any remaining pâté to an airtight container and refrigerate for up to 3 days. Bring to room temperature 10–15 minutes before serving for best texture.