Breakfast

Smoked Mackerel Pâté on Gluten-Free Toast

Name: Smoked Mackerel Pâté on Gluten-Free Toast
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 50 g Smoked mackerel; 50 g Quark; 1 tsp, about 6 g Creamed horseradish; 1 slice, about 35 g Gluten-free bread; 20 g Watercress; A squeeze Lemon juice; To taste Black pepper

Smoked mackerel mashed with quark, horseradish and lemon on gluten-free toast, with watercress. 18 g of protein for 283 kcal.

Calories: 283kcal
Protein: 18g
Fat: 15g
Carbs: 18g

Per serving, makes 1. 8 minutes of work. Published 8 September 2026.

Allergens

Milk
Eggs
Fish

Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Many gluten-free loaves contain egg. Check the bag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Smoked Mackerel Pâté on Gluten-Free Toast, plated and ready to serve. — The finished recipe. Smoked Mackerel Pâté on Gluten-Free Toast

Ingredients 1 to 6 for smoked mackerel pâté on gluten-free toast arranged separately on a dark worktop. — Ingredients 1 to 6. 50 g Smoked mackerel (Skin off. Half a standard fillet, and the rest keeps for tomorrow. As sold. Most of the fat in any dish it is in.). 50 g Quark. 1 tsp, about 6 g Creamed horseradish. 1 slice, about 35 g Gluten-free bread. 20 g Watercress. A squeeze Lemon juice

Ingredients 7 to 7 for smoked mackerel pâté on gluten-free toast arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Smoked Mackerel Pâté on Gluten-Free Toast, preparation step 1: Flake the mackerel into a bowl, checking for bones. — Step 1. Flake the mackerel into a bowl, checking for bones.

Smoked Mackerel Pâté on Gluten-Free Toast, preparation step 2: Add the quark, horseradish and lemon and mash with a fork until it is rough but spreadable. — Step 2. Add the quark, horseradish and lemon and mash with a fork until it is rough but spreadable.

The finished smoked mackerel pâté on gluten-free toast. — Step 3. Toast the bread, spread the pâté thickly and pile the watercress on top with black pepper.

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Ingredients

Smoked mackerel50 g
Skin off. Half a standard fillet, and the rest keeps for tomorrow. As sold. Most of the fat in any dish it is in.
Quark50 g
Creamed horseradish1 tsp, about 6 g
Gluten-free bread1 slice, about 35 g
Watercress20 g
Lemon juiceA squeeze
Black pepperTo taste

Method

Flake the mackerel into a bowl, checking for bones.
Add the quark, horseradish and lemon and mash with a fork until it is rough but spreadable.
Toast the bread, spread the pâté thickly and pile the watercress on top with black pepper.

Worth knowing

Smoked mackerel is 25 g of fat per 100 g, most of it in the fish rather than added. Fifty grams gives 15 g of fat here, and the quark stretches it across the toast so it needs nothing else.
The pâté keeps for two days in the fridge. Made with a whole fillet and 100 g of quark, it does two breakfasts.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.