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As a child growing up in the 80s, there was never a dinner party spread that didn’t include a molded fish mousse, surrounded by crackers and decorated with curly parsley. I always had a fondness for this fishy low-carb dip, but wanted to make something a little more contemporary.
I’ve gone with tinned mackerel here because its relatively available, inexpensive and the taste is fairly subtle. My partner isn’t a fan of “fishy” fish (theres an oxymoron if I ever heard one!) so this works well in our household.
Feel free to use fresh cooked mackerel or oven smoked skinned mackerel. That said, it’s a pretty flexible recipe and you could easily use any other tinned fish or cooked and cooled fish.
You can serve this keto fish pate with crunchy vegetables such as celery, carrots, bell peppers, endive or cucumber.
Hands-on Overall
Serving size 2 tbsp, 30 g/ 1.1 oz
Nutritional values (per 2 tbsp, 30 g/ 1.1 oz)
Net carbs0.4 grams
Protein5.6 grams
Fat8.4 grams
Calories98 kcal
Calories from carbs 1%, protein 22%, fat 77%
Total carbs0.5 gramsFiber0.1 gramsSugars0.2 gramsSaturated fat4.7 gramsSodium225 mg(10% RDA)Magnesium10 mg(2% RDA)Potassium56 mg(3% EMR)
Ingredients (makes 10 servings, about 300 g/ 10.6 oz)
- 225 g (8 oz) mackerel in olive oil (note this is the drained weight from 3 x 90 g/ 3.2 oz tins)
- 1 tsp prepared horseradish or fresh grated horseradish
- 2 tsp Dijon mustard or yellow mustard
- 2 tbsp cream cheese or soft goat's cheese (30 g/ 1.1 oz)
- 2 tbsp lemon juice (30 ml)
- 75 g unsalted butter, melted (2.7 oz)
- sea salt and black pepper, to taste
- Optional toppings: extra virgin olive oil, paprika, spring onions
Instructions
- Prepare all the ingredients.
- Drain the canned fish, and add to a blender.
- Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.
- Pour in the melted butter and blend until smooth.
- Season to taste with salt.
- Serve with topped with a drizzle of olive oil, chopped spring onions or dill, and a sprinkle of paprika.
Mackerel Pate with Horseradish
Step by Step
Ingredients
- 225 g (8 oz) mackerel in olive oil (note this is the drained weight from 3 x 90 g/ 3.2 oz tins)
- 1 tsp prepared horseradish or fresh grated horseradish
- 2 tsp Dijon mustard or yellow mustard
- 2 tbsp cream cheese or soft goat's cheese (30 g/ 1.1 oz)
- 2 tbsp lemon juice (30 ml)
- 75 g unsalted butter, melted (2.7 oz)
- sea salt and black pepper, to taste
- Optional toppings: extra virgin olive oil, paprika, spring onions
Instructions
- Prepare all the ingredients.
- Drain the canned fish, and add to a blender.
- Add the horseradish, mustard, black pepper, crème fraîche and lemon juice and blend to a paste.
- Pour in the melted butter and blend until smooth.
- Season to taste with salt.
- Serve with topped with a drizzle of olive oil, chopped spring onions or dill, and a sprinkle of paprika.
Nutrition (per serving, 2 tbsp, 30 g/ 1.1 oz)
Calories98kcal
Net Carbs0.4g
Carbohydrates0.5g
Protein5.6g
Fat8.4g
Saturated Fat4.7g
Fiber0.1g
Sugar0.2g
Sodium225mg
Magnesium10mg
Potassium56mg
Detailed nutritional breakdown (per 2 tbsp, 30 g/ 1.1 oz)
| Total per 2 tbsp, 30 g/ 1.1 oz |
| 0.4 g | 5.6 g | 8.4 g | 98 kcal |
| Fish, mackerel, jack, canned, drained solids |
| 0 g | 5.2 g | 1.4 g | 35 kcal |
| Horseradish, prepared |
| 0 g | 0 g | 0 g | 0 kcal |
| Dijon mustard |
| 0 g | 0 g | 0 g | 1 kcal |
| Cream cheese, soft (full-fat) |
| 0.1 g | 0.2 g | 0.8 g | 7 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 6.1 g | 54 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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