Polish smoked mackerel pâté requires only a handful of ingredients and is a delicious and easy way to include more fish in your diet. It’s satisfying, nutritious, versatile and ready in minutes.
In Poland smoked mackerel pâté (called ‘pasta z wędzonej makreli’) is an everyday food, uncomplicated and affordable. It became popular in the 70s and 80s (alongside herring and sardines) when food shopping offered limited choices and smoked mackerel was relatively easy to come by.
The mackerel was paired with twarόg cheese – the backbone of Polish cuisine (used in just about everything, especially back then), and mackerel pâté was born!
Smoked mackerel pâté ingredients and substitutions
- Smoked mackerel: use either fillets or whole smoked fish.
- Polish twarόg cheese: semi-skimmed (called ‘pόłtłusty’ in Polish). If you can't get it use cottage cheese instead (and halve the amount of yogurt).
- Yogurt: use Greek or natural yogurt, sour cream or Skyr.
- Mayonnaise.
- Spring onions/scallions: you can use another mild onion variety instead.
- Ketchup: adds a little colour.
- Pepper: to taste.
Is homemade mackerel pate healthy
Yes, it is, especially if you use a moderate amount of fat (as I have done in this recipe). Smoked mackerel is nutritious, packed with protein and Omega-3 fatty acids (important for a healthy heart) as well as vitamins and minerals. I combined it with naturally low in fat yogurt and semi-skimmed Polish twarόg (which contains only 3.5g of fat per 100g of product). I did add some mayonnaise but only a small amount.
How to prepare the mackerel
It’s important to be thorough when checking for bones. Supermarkets tend to sell smoked mackerel fillets which usually still have some bones in them. Any lingering bones will be located down the centre of the fillet and can be removed using tweezers.
If you buy a whole smoked mackerel (from a Polish store, for example) you’ll have to cut it down the side along the length to get 2 fillets and then separate the whole frame of bones from the fillet.
Smoked mackerel skin isn’t normally used in Polish mackerel pâté but you can incorporate the skin (from responsibly sourced fish) into the mixture, if you like. This is down to personal preference.
Step-by-step recipe instructions
1.Prepare mackerel: Remove the skin and bones from the fish.
2. Add ingredients: Place the mackerel in a food processor and add the rest of the ingredients.
3. Combine: Pulse several times until the ingredients are thoroughly incorporated and the mixture has the texture you want (it can be quite coarse but you can pulse it a little longer for a smooth finish).
4. Serve: Transfer your smoked mackerel spread to a bowl and adjust the seasoning as required. You can also add more yogurt or mayonnaise to loosen the consistency and make the mixture creamier. Serve immediately or refrigerate for later.
How to serve pate with smoked mackerel
In Poland smoked mackerel pate is usually served with bread (in an open sandwich), such as rye or sourdough, either for breakfast or supper (these meals are often identical). Popular garnish toppings include sliced dill pickles/ gherkins, cucumber, radishes and fresh herbs such as chives. The spread is also often served with lettuce, sandwiched between the bread and the fish (yes, also for breakfast!), as in the photo.
If you puree this mackerel pâté until smooth (as I’ve done with salmon and tuna) you can serve it with crackers as a snack or appetizer, with chopped parsley or dill (in addition to the chives). It's delicious with a dollop of avocado mayo or horseradish beets.
Salads that pair well with this recipe include:
- traditional Polish cucumber salad
- cold beet salad
- beet slaw or another coleslaw.
Optional ingredients you can use
This smoked mackerel pate can also be made using other ingredients including:
- 2 hard-boiled eggs (add a little less cheese),
- 2 small dill pickles,
- 1-2 tsp finely chopped dill,
- 2 tbsp finely chopped parsley.
Can I make this recipe in advance
Yes, you can! It can be made up to 48 hours in advance provided it’s kept refrigerated in an airtight container. If it becomes too thick just add a bit of yogurt or mayonnaise and stir thoroughly before serving.
Top tips
- Be sure to remove all the bones from the mackerel before making the recipe.
- If you can’t get Polish twarόg cheese (called (‘pόłtłusty’ in Polish) use cottage cheese instead (and halve the amount of yogurt).
- This pate with smoked mackerel can have a coarse texture (as in the photos), but you can process it for longer to get a smooth, creamier finish if you prefer.
- Smoked fish is quite salty so you probably won’t need to add any salt to this recipe, but be generous with pepper.
- Keep refrigerated in an airtight container.
- Best served within 3 days.
- Freeze in an airtight container for up to 3 months.
More fish snack/appetizer recipes to try next
See also these other healthy snack ideas as well more traditional Polish recipes!
Recipe
Polish Smoked Mackerel Pâté
Equipment
- Food processor
Ingredients
- 7.76 ounces (220 g) smoked mackerel weigh after removing skin and bones, approx. 3 fillets
- 5.29 ounces (150 g) Polish semi-skimmed twarόg cheese see *Notes below
- 2-3 scallions/spring onions finely chopped
- 4 tablespoons yogurt
- 2 tablespoons mayonnaise
- 2 teaspoons ketchup
- Pepper to taste
Instructions
- Remove the skin and bones from the fish. See **Notes below.
- Place the mackerel in a food processor and add the rest of the ingredients.
- Pulse several times until the ingredients are thoroughly incorporated and the mixture has the texture you want (it can be quite coarse but you can pulse it a little longer for a smooth finish).
- Transfer your smoked fish pâté to a bowl and adjust the seasoning as required. You can also add more yogurt or mayonnaise to loosen the consistency and make the mixture creamier. Serve immediately or refrigerate for later.
Notes
- Be sure to remove all the bones from the mackerel before making the recipe.
- **Supermarkets tend to sell smoked mackerel fillets which usually still have some bones in them. Any lingering bones will be located down the centre of the fillet and can be removed using tweezers.
- *If you can’t get Polish twarόg cheese (called (‘pόłtłusty’ in Polish) use cottage cheese instead (and halve the amount of yogurt).
- This pate with smoked mackerel can have a coarse texture (as in the photos), but you can process it for longer to get a smooth, creamier finish if you prefer.
- Smoked fish is quite salty so you probably won’t need to add any salt to this recipe, but be generous with pepper.
- Keep refrigerated in an airtight container.
- Best served within 3 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this easy smoked mackerel pâté recipe I’d love to know what you thought. Let me know in the comments below, thanks😊
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