‘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.
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
- 200 g smoked mackerel
- 150 ml creme fraiche
- 1-2 tbsp wasabi powder (or to taste)
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.
I have another similarly simple smoked fish paté recipe to share with you soon but do let me know how you like this one!
Please leave a comment - I love hearing from you!32 Comments to "Smoked Mackerel & Wasabi Paté | Just 3 Ingredients"
Love this pate! 3 ingredients with so much flavor packed in this; how can you go wrong 🙂
Thank you, it’s embarrassingly easy but tastes so good!
Sometimes the simplest recipes really are the best! Why mess with perfection and add more unnecessary steps? 🙂
Totally agree, and thank you!
Such an impressive dip, and with only 3 ingredients! Yum!
Thanks, it’s a good one!
We absolutely love Pate in my house.. Never tried smoked mackerel pate before.. what a very simple delicious recipe
If you like pates in general and like smoked fish, I think you’d enjoy it!
This sounds outrageous! I love the 3-ingredient aspect too! And fish dip is one of my favorite things!
Yep, super tasty and outrageously easy!
I do love a super quick dip like this – creme fraiche is a great idea, I don’t use it enough!
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.
You’re right – often simple is the best. I love Smoked Mackerel pate – I’ll have to give the wasabi a go next time.
It’s a great one to swap in instead of horseradish or mustard.
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.
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!
If you can’t find it, use wasabi paste which may be easier to find!
This is a very good use for smoked mackerel! Can’t wait to try for my next dinner party preamble. Thanks.
Thank you, hope you enjoy it!
The smoked mackerel will make a great appetizer. I wonder what kinda wine will go with it though.
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?
This looks so delicious and so easy to make! I love creme fraiche – yum xo Tiffany
Me too, such a fabulous ingredient.
What a delicious looking dip! Can’t wait to try it!!
This is an easy recipe and your photos are lovely. Could I use some other smoked fish, like salmon?
Yes, I’ll be posting a smoked salmon one soon, but absolutely, you may need to adjust ratios a touch.
There’s not nearly enough wasabi in my life. Your pate looks so good!
Ha ha we all need wasabiiii!
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 🙂
I do hope you like it too, Margot!