Smoked Fish Pâté

By Yankee Magazine

May 17 2011

Sheryl Julian, the award-winning food columnist for The Boston Globe, devised this recipe to use smoked mackerel, one of the most inexpensive fish on the market. You can substitute any smoked fish, such as whitefish, salmon, chub, or mullet. Serve with crackers.


8 ounces smoked fish
8 ounces cream cheese
1 tablespoon prepared horseradish
2 teaspoons Dijon mustard
cayenne pepper
salt and freshly ground black pepper (optional)


Combine the fish, cream cheese, horseradish, mustard, and a pinch of cayenne pepper in a food processor. Taste and add salt and pepper, if you wish.
Let the flavors meld for several hours to one day before serving.