Smoked Mackerel Paté with Sweet & Sour Cucumber

This recipe is from the very talented Ali Bilton, whom we have known for many years. It’s incredibly quick to prepare, requires no cooking, and tastes divine!

Serves 2-3     Prep: 5mins

Staal products in this recipe

Staal Smokehouse smoked mackerel fillets

Smoked Mackerel Fillet

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For the Smoked Mackerel Paté:
130g smoked mackerel fillets, skinned
5g dill, chopped
2 tbsp Greek yoghurt
Juice of half a lemon

For the cucumber:
1/2 cucumber, cut in half and reseeded
5g dill, chopped
1 tbsp caster sugar
1 tbsp cider vinegar or white wine vinegar
Salt and pepper


  1. Mash the mackerel fillets in a bowl, add the remaining ingredients and mix in well.
  2. For the cucumber, cut easy half of cucumber in half again, then again so you have 8 strips. Slice thinly and then place in a bowl with the dill, sugar and vinegar. Season to taste.
  3. The cucumber and pate will last for 2 days in the fridge in airtight containers.

For more of Ali’s delicious recipes, visit her website

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About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

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