Fresh Mackerel and Mint Pate

During pregnancy, I can’t eat smoked mackerel pate or any kind of smoked fish for that matter.

I do love mackerel pate however and I wanted to try and combine it with mint to give it a bit of spring/summer flavour.

I poached 3 nice mackerel we bought and blended them with herbs, spices and yogurt. My main recommendation however is to prepare it the night before eating it.

Preparation: 1 hour

Serves: 6 people


  • 3 medium mackerel
  • 2 big branches mint
  • 1 teaspoon paprika
  • 3 tablespoons yogurt
  • 2 limes (juice)
  • 2 spring onions
  • 1/2 chili paste or harissa
  • salt/pepper
  • olive oil

for poaching

  • 1 onion
  • 2 carrots
  • 1 celery stick
  • salt/pepper

The pate needs to be prepared the day before eating.

Prepare a bed of vegetables to poach the mackerel in a cast iron pot with lid. Cut the carrots by the middle in two, peel and part the onion in two, wash the celery. At the bottom of your dish, lay the vegetables and cover with water. Put the mackerel on top of the bed and add salt and pepper.
Cook in the oven (200C) for 15-20 min.
Let cool down and remove skin and bones.
Wash the mint and spring onions and chop them roughly before placing them in your processor, add the mackerel, two tablespoons olive oil, harissa, the paprika, lime juice, salt and pepper. Blend it until it makes a nice and homogenous paste. Add a tablespoon of olive oil and blend quickly again.

Pour in a bowl and let it set in the fridge for a night.
Serve with watercress salad and dry toast.


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