Donald Russell Presents – Smoked Peppered Mackerel Pâté


Our good friends over at Donald Russell are back with their third recipe, which is another absolutely delicious treat for you. This time something from the ocean, a simple supper delight “Smoked peppered Mackerel Pâté” .  If you do try your hand at this, please let us know about it on Facebook or Twitter.

Donald Russell are Britain’s leading mail order and on-line meat supplier, who also hold a Royal Warrant to supply Her Majesty The Queen. Who better to produce a fine recipe to match with one of our delicious wines. Donald Russell source their beef, pork and lamb from farms here in the UK, and their master butchers only deliver the finest cuts from the finest meats.

However they also deliver some of the finest seafood, from white fish to shell fish, Kippers, to Haddock, and of course they supply some of the tastiest Mackerel which is the headline act of this featured recipe.



2 Smoked Peppered Mackerel Fillets

Small tub full fat Cream Cheese

Juice and Zest of 1 Lemon

1 Chilli Pepper

2 teaspoons of Horseradish


1) Remove the flesh from the skin and place in a food processor along with the cheese, juice and zest of the lemon and horseradish.

2) Blend to your desired consistency, tasting and adjusting the seasoning as required.

3) Empty onto a serving platter and garnish with watercress, or spoon into individual pots.

4) This simple little pâté is an ideal light starter or lunch option, and is simply perfect served with either melba toast, hot wholemeal toast or even thick Scottish oatcakes.

Wine Match


Madonnina Gavi 2012

You need a white to accompany this simple pâté that shares an air of that simplicity. A Gavi is just perfect with its crisp citrus and pear fruit driven palate. It will cut through the pepper and richness of mackerel leaving your palate cleansed and invigorated.

Dave Roberts – Wine Buyer. You can follow Dave on Twitter @DR_VirginWines


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