Fuel8

Lunch

Smoked Mackerel Pâté on Rye Toast

Smoked mackerel beaten into quark with horseradish and lemon, spread on toasted rye with cucumber and chives. 29 g of protein for 482 kcal.

Calories
482kcal
Protein
29g
Fat
23g
Carbs
39g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

  • Gluten
  • Milk
  • Eggs
  • Fish
  • Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.

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.

Ingredients

  • Smoked mackerel80 g

    Skin peeled off and any pin bones pulled out. Smoked mackerel is a quarter fat by weight, so the portion is 80 g. As sold. Most of the fat in any dish it is in.

  • Quark60 g

    Lightens the pâté where a shop version uses cream cheese.

  • Creamed horseradish2 tsp (12 g)
  • Lemon juiceA squeeze
  • Rye bread2 slices, about 80 g
  • Cucumber60 g
  • ChivesA small bunch, snipped
  • Black pepperTo taste

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Method

  1. Flake the mackerel into a bowl. Add the quark, horseradish, lemon and pepper and mash with a fork until it is a rough spread, not a smooth paste.

  2. Toast the rye. Spread the pâté thickly over both slices.

  3. Top with the cucumber in thin rounds and a lot of snipped chives.

Worth knowing

  • The fat here is 23 g and nearly all of it is the mackerel. Quark in place of cream cheese is what keeps the rest of the plate to almost nothing.
  • The pâté keeps for two days in the fridge and is worth making double.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 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.