Creamy mackerel paté - a summer recipe from PoppySeed

The talented team at PoppySeed Gourmet Cafés are spreading some happy summer vibes with this recipe for the cafés' signature creamy mackerel paté. This summery recipe tastes divine, is simple to create at home, and it makes for a super-handy and flexible dip, sandwich filler, picnic item, entreé, starter, or mezze board addition.

PoppySeed specialises in fresh, homemade, creative, food and you will find the creamy mackerel paté on the new summer menu at its three daytime restaurants at Clarinbridge, Oranmore, and Eyre Street, Galway.

Check out the summer menu at

Recipe - creamy mackerel paté


300g smoked mackerel

2 tbsp natural yogurt

Juice of half a lemon

1 tbsp fresh dill – chopped

Black pepper


Remove the skin from the back of the fillets using your thumb.

Crumble up the fish and place in your food processor.

Add the natural yogurt and lemon juice.

Blend in your processor until smooth.

Stir in the chopped dill.

Season with cracked black pepper to taste.

Refrigerate before serving, overnight if possible.

Store in an airtight container in the fridge for three to five days.

Serve with toasted white or brown breads, crackers, or as part of a mezze board with crudités.


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