Mackerel Pate with Horseradish

As a child growing up in the 80s, there was never a dinner party spread that didn’t include a molded fish mousse, surrounded by crackers and decorated with curly parsley. I always had a fondness for this fishy low-carb dip, but wanted to make something a little more contemporary.

I’ve gone with tinned mackerel here because its relatively available, inexpensive and the taste is fairly subtle. My partner isn’t a fan of “fishy” fish (theres an oxymoron if I ever heard one!) so this works well in our household.

Feel free to use fresh cooked mackerel or oven smoked skinned mackerel. That said, it’s a pretty flexible recipe and you could easily use any other tinned fish or cooked and cooled fish.

You can serve this keto fish pate with crunchy vegetables such as celery, carrots, bell peppers, endive or cucumber.

Step-by-step

1. Prepare all the ingredients.

   

2. Drain the canned fish, and add to a blender.

3. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.

   

4. Pour in the melted butter and blend until smooth.

5. Season to taste with salt.

   

6. Serve with topped with a drizzle of olive oil, chopped spring onions or dill, and a sprinkle of paprika.

   

Recipe

Mackerel Pate with Horseradish

★★★★★4.8 (36 ratings)

Five minute fish pate made with mackerel, horseradish, Dijon mustard, butter and lemon.

Hands on

5m

Overall

5m

Servings

10

0.4 g

Net carbs

5.6 g

Protein

8.4 g

Fat

98

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

PrintPinRate

Ingredients makes 10 servings, about 300 g/ 10.6 oz

• 225 g (8 oz) mackerel in olive oil (note this is the drained weight from 3 x 90 g/ 3.2 oz tins)
• 1 tsp prepared horseradish or fresh grated horseradish
• 2 tsp Dijon mustard or yellow mustard
• 2 tbsp cream cheese or soft goat's cheese (30 g/ 1.1 oz)
• 2 tbsp lemon juice (30 ml)
• 75 g unsalted butter, melted (2.7 oz)
• sea salt and black pepper, to taste
• Optional toppings: extra virgin olive oil, paprika, spring onions

Instructions

1. Prepare all the ingredients.

2. Drain the canned fish, and add to a blender.

3. Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.

4. Pour in the melted butter and blend until smooth.

5. Season to taste with salt.

6. Serve with topped with a drizzle of olive oil, chopped spring onions or dill, and a sprinkle of paprika.

Nutrition per serving, 2 tbsp, 30 g/ 1.1 oz

Carbs 1%Protein 22%Fat 77% of calories

Net carbs

0.4 g

Total carbs

0.5 g

Fiber

0.1 g

Sugars

0.2 g

Protein

5.6 g

Fat

8.4 g

Saturated fat

4.7 g

Calories

98 kcal

Sodium

225 mg · 9.78% RDA

Magnesium

10 mg · 2.41% RDA

Potassium

56 mg · 2.78% EMR

Nutrition by ingredient

Per 2 tbsp, 30 g/ 1.1 oz	Net carbs	Protein	Fat	kcal
Fish, mackerel, jack, canned, drained solids	0 g	5.2 g	1.4 g	35
Horseradish, prepared	0 g	0 g	0 g	0
Dijon mustard	0 g	0 g	0 g	1
Cream cheese, soft (full-fat)	0.1 g	0.2 g	0.8 g	7
Lemon juice, fresh	0.2 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0.1 g	6.1 g	54
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	0.4 g	5.6 g	8.4 g	98

Serving size 2 tbsp, 30 g/ 1.1 oz

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian