Mackerel pâté and baked goats’ cheese charcuterie board
Scoop-up Marcus Wareing’s homemade mackerel pâté and herby baked goats’ cheese with slices of crusty bread. Don’t forget the melon and meat on the side.
You will need to prepare a barbecue for this recipe. When the coals are white hot and the flames have died down it's ready for cooking.
Ingredients
For the mackerel pâté
- extra virgin olive oil
- 8 mackerel fillets, all bones removed
- few sprigs fresh rosemary, needles picked and chopped
- few sprigs fresh thyme, leaves picked and chopped
- 1 lemon, zest only
- 2 tbsp crème fraîche
- 2 tsp horseradish sauce
- sea salt and freshly ground black pepper
For the baked goats’ cheese
- 1 round goats’ cheese
- 10 cherry tomatoes, halved
- pinch fresh lavender
- pinch thyme leaves
- drizzle honey
To serve
Method
Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest. Cover the tray with kitchen foil and put on a hot barbecue for about a minute.
For the baked goats’ cheese, put the goats’ cheese into a small heatproof dish, scatter tomatoes around the edge and sprinkle over the lavender and thyme with a drizzle of honey and some salt and pepper. Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened.
To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into a bowl. Add the crème fraîche, horseradish and the remaining rosemary, then smash together.
Fold in the remaining four flaked mackerel fillets to create chunks through the pâté. Transfer to a small serving bowl and finish with the remaining lemon zest on top.
Assemble the charcuterie board by arranging the bread, meat and melon on a chopping board. Serve the mackerel pâté and baked goats’ cheese on the side.