This flavorful mackerel and artichoke spread is nutrient-dense and ready in minutes — no cooking required. Creamy, lightly tangy, and layered with a touch of curry and fresh herbs.
A Closer Look at the Ingredients
- Jarred artichokes: Prepared artichoke hearts come packed in oil, water, or even frozen. For this recipe, I recommend using artichokes marinated in olive oil and herbs for extra depth of flavor. To make the most of this ingredient, some of that infused oil is blended directly into the spread. If your artichokes aren’t packed in oil — or if the oil quality isn’t great — simply substitute with a good-quality olive oil.
- Canned mackerel: Mackerel is a rich, oily fish that’s naturally high in omega-3s. It has a stronger flavor than white fish like cod, but is milder than sardines or anchovies. Many varieties work beautifully here — plain, grilled, or smoked. If using flavored mackerel, herb or mustard-based marinades work best (just adjust the amount of added Dijon mustard accordingly).
- Garlic: A fresh raw garlic clove adds aromatic depth, natural heat, and a savory backbone.
- Greek yogurt: Full-fat Greek yogurt is ideal for its thick, smooth texture and subtle tang that balances the richness of the fish.
- Cream cheese: Denser than yogurt, it creates a luxurious, spreadable texture.
- Fresh chives: Chives bring a soft onion note without overpowering the other flavors. Their strength can vary, so adjust to taste.
- Parsley: Adds a clean herbal lift. The recipe was tested with flat-leaf parsley, but curly parsley would also work.
- Lemon: Brightens the spread with acidity and freshness, balancing the richness and pairing beautifully with both fish and artichokes.
- Dijon mustard: Adds sharpness, tang, and savory depth.
- Curry powder: Introduces gentle warmth and complexity. Used sparingly, it creates a background layer of flavor that makes the spread taste complete.
- Cayenne pepper (optional): For a touch of heat and beautiful finishing touch.
Mackerel and Artichoke Spread
This flavorful mackerel and artichoke spread is nutrient-dense and ready in minutes — no cooking required. Creamy, lightly tangy, and layered with a touch of curry and fresh herbs.
Equipment
- food processor
Ingredients
- 5 oz jarred marinated artichoke hearts (150g drained, reserve the oil)
- ¼ cup oil from the artichoke jar (60 ml – can substitute with olive oil)
- 4 oz canned mackerel (110g drained)
- 1 small garlic clove (cut into a few pieces)
- ¼ cup full-fat Greek yogurt (60g)
- ¼ cup cream cheese (50g)
- 10 fresh chives
- 5 branches parsley (leaves only)
- ½ small lemon (zest and juice)
- 1 Tbl Dijon mustard
- ¼–½ tsp curry powder (adjust to taste)
- salt and black pepper (to taste)
- pinch of cayenne pepper (optional)
Instructions
- Add all ingredients to a food processor. Blend until smooth, leaving a few small chunks if you prefer more texture.
- Taste and adjust seasoning as needed.
- Serve on toast with toppings of your choice.
Play Around with Variations
This mackerel and artichoke spread recipe is absolutely delicious as-is, but it’s also highly customizable. Here are some ideas:
- Replace curry powder with paprika (sweet or smoked) or an herb blend (Herbes de Provence, Italian seasoning).
- Swap the fresh parsley for dill or basil.
And don’t forget the toppings! Excellent options include thinly sliced radishes, ribboned cucumbers, pickled onions, capers, or simply more fresh herbs.
Did you make this Mackerel and Artichoke Spread?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more spreads and dips? Try my Salmon Rillettes, Beet Dip with Feta and Tahini, and Green Olive Tapenade with Apricots.