Smoked Mackerel Crumpets

Toasted crumpets piled with a quick smoked mackerel pâté and a bright pickle — a brilliant savoury snack or light lunch. The buttery crumpet and rich, smoky mackerel are made for each other.

Why this works

• Smoked mackerel is intensely flavoured, so a little goes a long way and needs no cooking.
• Blitzing it with cream cheese, lemon and horseradish makes a quick, punchy pâté.
• A toasted, buttery crumpet is the perfect vehicle — crisp outside, soft within.

Ingredient notes and swaps

• Smoked mackerel fillets — peel off the skin and check for bones.
• Cream cheese or crème fraîche — to loosen the pâté.
• Horseradish and lemon — the classic partners; they cut the richness.
• Crumpets — toasted until crisp and golden.
• A little pickle or fresh herb — cornichons, dill or chives to finish.

Smoked Mackerel Crumpets

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Smoked mackerel crumpets are a luxurious, savoury treat. They offer a rich, smoky, and buttery flavour profile that balances the oily, oceanic depth of the fish

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Prep Time 16 minutes mins

Cook Time 17 minutes mins

Total Time 33 minutes mins

Servings: 2 people

Course: Lunch

Cuisine: British

Calories: 560

Ingredients Method Nutrition Notes

Ingredients

  

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• 2 Smoked Mackerel Fillets
• 90g Creme Fraiche
• ½ Lemon juice
• 5g Dill, finely chopped
• 5g Parsley, finely chopped
• 1 Apple, cored and cut into matchsticks
• 4 crumpets
• 10g Unsalted Butter
• 4 slices of cucumber
• 2g Chives, chopped

Method

 

1. Remove the skin from the Mackerel and flake the flesh into a bowl
2. Add the Crème Fraîche, Lemon juice, Dill and Parsley and gently mix until well combined
3. Season to taste, then fold in the Apple matchsticks
4. Toast the Crumpets
5. Remove and generously Butter
6. Spread the Mackerel mixture over the crumpets
7. Garnish with the sliced Cucumber and a sprinkle of Chives

Nutrition

Calories: 560kcalCarbohydrates: 1gProtein: 33gFat: 45gSaturated Fat: 19gSodium: 170mgSugar: 1g

Notes

When flaking the mackerel, try to keep some larger pieces for a more robust texture, rather than mashing it too finely. This helps retain that lovely mouthfeel.
Mix gently to combine the ingredients; overmixing can break down the crème fraîche and make the mixture too loose. You want to maintain a fluffy, integrated consistency.

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Tips for success

• Toast the crumpets well so they stay crisp under the topping.
• Do not over-blitz the pâté — a little texture is nicer than a smooth paste.
• Balance the richness with plenty of lemon and a good grind of pepper.
• Top just before serving so the crumpet stays crisp.

Make ahead, storage and reheating

• Make ahead — the pâté keeps two to three days in the fridge.
• Storage — keep the pâté covered; toast crumpets to order.
• Freezing — the pâté is best fresh; not recommended.

What to serve it with

• As a quick lunch with a few dressed leaves.
• As a canapé on smaller toasts or blini.

FAQ

Can I use hot-smoked salmon instead? Yes — or smoked trout; both make a lovely pâté in the same way.

Is it very fishy? Smoked mackerel is rich and smoky; the lemon and horseradish keep it balanced.

Can I make the pâté ahead? Absolutely — it keeps two to three days and the flavour settles nicely.

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