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Smoked Mackerel Pate with Melba Toast


20 minutes

Quick and easy to prepare, this is a great one for when friends are round or for just munching in front of the telly.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Place the mackerel, lemon zest and juice, horseradish, sauce (start with 1/2 tsp and build up), cream cheese and creme fraiche into a blender and pulse to combine. Stop as soon as the ingredients have come together so that you still have texture.
  2. Transfer to a bowl, taste and season with salt and pepper.
  3. To make the melba toasts, turn the grill onto a medium heat. Cut the crusts off the bread then grill until golden on both sides. Lay the slices on to a chopping board and use a serrated knife to slide through the bread so that you split each piece in half to make 8 thin slices. Cut each slice of bread in half to make triangles, then return them to the grill, with the uncooked side facing up. The triangles will turn golden and curl at the edges. Use to scoop up the pate.


  • 2 fillets of smoked mackerel, peeled off the skin
  • 1 lemon, zest and juice
  • Horseradish sauce, to taste
  • 2 tbsp cream cheese
  • 1 tbsp creme fraiche
  • salt and pepper

Melba Toast - 4 pieces of white bread

What’s in this recipe

Langridge Organic

Organic Italian Interdonato Lemons

4 Lemons


Life 7d+

Longley Farm Dairy

Yorkshire Crème Fraîche

1 Pot (200g)



Rinkoff Bakery

White Bloomer (Thick Cut)

1 Loaf (~800g)




Organic Horseradish Relish

1 Jar (125g)