Mackerel Pate

by Editorial Staff

This is a very tasty and tender boiled mackerel pate with cream cheese! It can be served on toast, on fresh bread, used as a spread for savory pancakes and pancakes, and served in small shortcrust pastry baskets as a snack.

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Main Dish
Servings (Default: 3)

Ingredients

Fresh frozen or fresh mackerel – 1 pc.
Cream cheese – 100 g
Olive oil – 0.5 tbsp
Dill – 5 branches
Salt to taste
Ground black pepper – to taste

Instructions

Prepare foods for mackerel pate.
Cut fresh or defrosted mackerel lengthwise along the belly and remove the entrails. Cut off the mackerel head. Rinse the fish under cold running water, pat dry with a paper towel and cut into small pieces.
In a small saucepan, bring water (750 ml) to a boil. Salt water and dip the mackerel pieces into it. Boil the fish for 6-7 minutes.
Put the cooked fish on a plate, cool, remove the meat from the bones.
Transfer the mackerel meat to a bowl and chop with a fork.
Add cream cheese, olive oil, chopped dill, salt and black pepper.
Stir the mackerel pate until smooth.
Mackerel pate is ready. It can be served immediately after preparation.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.