Mersey Point Smoked Mackerel Log

Named after a fishing village in Nova Scotia, this smoked mackerel log is a Maritime classic built for cracker spreading. The smoky, oily fish gets blended with cream cheese, a hit of horseradish, lemon juice, finely chopped celery, and onion into a spreadable paste with serious depth.

Horseradish is the secret player here. Just a teaspoon cuts through the richness of the cream cheese and the fattiness of the mackerel, adding a sharp, sinus-clearing bite that keeps the spread from feeling heavy.

The log gets shaped on plastic wrap, chilled until firm, then rolled in crushed almonds and chopped parsley. That almond coating gives every bite a nutty crunch that plays off the soft, smoky filling.

Kitchen Tips

• Make sure all the pin bones are removed from the mackerel fillets. Run your fingers along the flesh and pull any stragglers with tweezers
• The cream cheese should be at room temperature for easy blending. Cold cream cheese leaves lumps
• Chop the celery and onion as finely as possible. Big pieces break up the smooth texture of the log
• This log tastes even better after a full day in the fridge when the flavors have melded

Variations

• Use smoked trout or smoked salmon instead of mackerel for a milder flavor
• Add a teaspoon of Dijon mustard alongside the horseradish for more complexity
• Roll in toasted pecans instead of almonds, or try everything bagel seasoning for a different crust