Pate mackerel

Smoked mackerel pâté is a British staple: hot-smoked mackerel blended with cream cheese, horseradish, lemon, and black pepper until smooth. The oily fish fat is the base, the cream cheese adds dairy richness, the horseradish brings a sharp sinus heat, and the smoke permeates everything. Oak is eliminated by the fish and smoke together. The wine needs acidity to cut through the layered fat, enough character to engage the smoke, and the horseradish heat suggests something with a slight aromatic lift rather than pure mineral austerity.