Smoked Mackerel & Sorrel Pâté
Prep time
Total time
A sorrel recipe - a no cook, blended pâté using smoked mackerel and seasonal fresh farmers market sorrel leaves.
Recipe type: Appetiser / light lunch
Cuisine: British
Serves: 2-3
  • 50g fresh sorrel leaves
  • 75g thick greek yoghurt (10% fat)
  • 3 fillets of smoked mackerel, skinned, approx 160g
  • Zest and juice of half a lemon
  • ½ tsp salt
  • freshly ground black pepper
  • Optional gluten free bread & cheese to serve
  1. Place the sorrel in the food processor and blitz into small pieces.
  2. Add in the yoghurt, 2 of the mackerel fillets, the lemon juice and zest, salt and pepper and blend again until smooth. Flake in the final mackerel fillet and blitz again very very briefly. This will give the pâté some texture.
  3. Taste and adjust seasoning if necessary.
  4. Serve spread on toast or with crudités.
Recipe by Natural Kitchen Adventures at