Smoked Spanish Mackeral Appetizer

I wanted to try something a little different with the mess of Spanish mackeral I caught over the summer. With the Holiday season fast approaching, I wanted to add to the wild game meals we already enjoy preparing on Thanksgiving and Christmas. Total start to finish time on this for me was around 8 hrs ( 1.5 hrs of actual hands on) with the majority of that time attributed to brining the fish. It’s really pretty simple, so don’t be intimidated and give it a go. Some people would call this a “terrine”.... I just call it good. My family devoured it in no time!


- 16 oz of Spanish mackeral fillets
- 8oz of cream cheese
- 1/4 cup green onion * I’ll use red onion next go round.
- 1 radish chopped
- 2 tablespoons of dill or other fresh herbs
- Zest of one lemon
- Dash of black pepper and nutmeg
- Dash of Texas Pete


1) Dry brine the fillets with half cup of 50/50 brown sugar/salt. Let it sit in fridge for 5-6hrs.

2) Rinse fillets off and pat dry. Return to fridge for another 1hr.

3) Smoke at 215 degrees for 35 min.
*This may vary pending on fillet thickness. I used pecan wood for this particular recipe. Remove and place in fridge for 30 min. to rest. Pick apart and set aside.

4) Mix softened cream cheese to a fluffy texture FIRST. This is a must or you will have trouble combining the remaining ingredients.

5) Add all ingredients except the smoked fish and mix well. Add fish last and use a spoon to fold it in the mixture careful to not break up the fish chunks to much.

6) Place on cling wrap and form desired shape. I chose log form to slice. Put in fridge and let it firm back up.

Garnish however you want and eat with crackers or toasted bread. Trust me when I tell you it will not last long! Enjoy!
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Eric Revo

Old Mossy Horns
Oh My !!!..that's some kinda good stuff there. We used to use king or tuna and a very similar recipe and can it. The jars didn't last long either. Everything's good when it sits on a Ritz.