Smoked Mackerel & Wasabi Paté | Just 3 Ingredients

Bring food that pairs with sake!’ my friend said, as he invited us to a sake tasting to try some of the bottles he’s brought back from Japan recently. But what goes well with sake? With no further guidance I turned to Google where I found the advice that oily fish can work well with this classic Japanese alcohol.

Immediately, I thought of smoked mackerel pate – one of the simplest dishes in my repertoire, easy to scale up (or down) and great for all kinds of situations. It works as a starter plated elegantly with melba toast; it’s good to include in a selection of dips and spreads for an informal drinks gathering; it’s also delicious as a sandwich filling or on a jacket potato.

To add a little Japanese flavour I substituted the horseradish I usually use with wasabi – an ingredient closely related to both horseradish and mustard, with a similar flavour profile and heat.

The Smoked Mackerel & Wasabi Paté received many compliments, for which I was a little embarrassed given the simplicity of the recipe, but sometimes simple really is best.

Smoked Mackerel Wasabi Pate on Kavey Eats (c)Kavita Favelle (Text2)

Don’t worry too much if your supermarket sells smoked mackerel or crème fraiche in slightly different quantities – as long as you are reasonably close to the ratios below, the recipe will work just fine.


Smoked Mackerel & Wasabi Paté

Prep Time 5 minutes
Total Time 5 minutes


  • 200 g smoked mackerel
  • 150 ml creme fraiche
  • 1-2 tbsp wasabi powder (or to taste)

Recipe Notes

If you don’t have wasabi powder use wasabi paste. If you can’t find either, fresh or creamed horseradish shares a similar flavour profile, as does mustard. Whichever of the three you use – since pungency is variable – add a little, mix and taste, then add more if needed.


  • Peel the skins away from the mackerel fillets – they should come away very easily.

  • Use your fingers or a fork to break up the fish into a mixing bowl before adding the crème fraiche.

  • Use a fork to combine, breaking down any larger pieces of mackerel as you work and continue to work the mixture until the fish is thoroughly broken down and distributed through the crème fraiche.

  • Add wasabi to taste and mix thoroughly again to ensure it is evenly distributed. I recommend adding about a tablespoon, mixing well and tasting before adding more.

  • Serve with toast or crackers, or refrigerate until needed.

Save for later on Pinterest using this handy tall pin image.

Smoked Mackerel Wasabi Pate on Kavey Eats (c)Kavita Favelle (Tall Pin)

I have another similarly simple smoked fish paté recipe to share with you soon but do let me know how you like this one!

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32 Comments to "Smoked Mackerel & Wasabi Paté | Just 3 Ingredients"

  1. Karyn

    We absolutely love Pate in my house.. Never tried smoked mackerel pate before.. what a very simple delicious recipe

  2. kaveyeats

    I used to be a committed sour cream girl but about 15 years back I switched to creme fraiche as it has that similar tang but isn’t quite as rich. And we often use the low fat creme fraiche too, unless it’s going to be cooked, in which case full fat works better.

  3. Katie Bryson

    This looks gloriously good… often the simplest of recipes are the best. I’d love to whizz up a batch of this as a dinner party starter.


    It’s perfect for that as you can make it the day before, and it’s so easy to scale up.

  4. Camilla

    Love the sound of this mackeral pate as whenever I eat smoked mackeral I always have it with some creamed horseradish, must try your recipe and get some Wasabi paste or powder which I haven’t seen for sale but then I’ve never actually looked!

  5. kaveyeats

    Hmmm, I’m not sure, I’m not a big wine drinker but I’d say if it’s recommended to go with smoked salmon it may be a good match here?

  6. kaveyeats

    Yes, I’ll be posting a smoked salmon one soon, but absolutely, you may need to adjust ratios a touch.

  7. Margot

    This sounds amazing Kavey! My mother use to make smoked fish pates all the time, but never with wasabi (or horseradish)… despite the fact that it’s rather popular in Polish cuisine. I need to try this asap 🙂


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