This Smoked Mackerel Pâté is made by hand in the kitchens at our smokery, and mixed to retain the meaty, flakey texture of the mackerel while lightening it up with some cream, dill, and a squeeze of lemon.

Richard and the team at Severn & Wye have been curing and smoking fish for more than 30 years. They smoke and cure traditional fare like kippers and trout, as well as making our fish pâtés and expertly smoked and cut sides of salmon and trout in the heart of the forest of Dean. They are expertly smoking and curing land-based salmon from Iceland & Norway, a sustainability gamechanger, and we are proud to be the change alongside them by promoting this farming method.

Mackerel (Scomber scomrus)(FISH) (61%), Curd Cheese (MILK) (25%), Double Cream (MILK) (12.5%), Lemon Zest, Dill, Black Pepper, Salt.

Although extra care has been taken to remove bones, some may remain.

For allergens see ingredients in BOLD.