Hot-smoked mackerel pate from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chives for dill.

  • wester on April 10, 2018

    Very tasty. I just took the ingredients list and kept on adding things until I liked the result. The main thing that differed in the end result was that I used a lot more creme fraiche. The horseradish and dill gave a nice edge to the creamy mackerel/creme fraiche mixture.

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