Smoked Mackerel Pate with Cucumber

Preparation time: 
min -
Published on
August 12, 2019

This is a firm favourite, and always requested at parties (loved by both, high and low-carbers!). These mackerel pate canapés are a great way to sneak some fats into your guests! It will keep in the fridge for a week, so you can make a batch for yourself to snack on, or have it for lunch.


1 canapé
A note on cooking

I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Very simply, add everything to a bowl, using a fork, mix until well combined and the mackerel is flaked.
    2. It is better to use a fork, rather than a blender as it maintains texture.
    3. Season to taste and adjust lemon, dill and mustard to your taste.
    4. Dollop each cucumber slice with a teaspoon of mackerel pate, and serve!
    5. Keeps for up to a week in the fridge

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